Just got this from Al Wilkie. If you want it or want to add it to the treats board.
Some old ex-GIs might be nostalgic over it. I always thought it was one of the Army's better breakfasts. 'Specially when you dumped a couple of fried eggs in and chopped them up. Looked like Hell, but tasted Heavenly. OF
The stuff in the chow hall is officially "Creamed Chipped Beef"
or "Creamed Ground Sausage" The military doesn't have white gravy, they have cream sauce.
Here's an authentic Army recipe:
Chipped Beef
1910 Manual for Army Cooks
Recipe no. 251
Yield: 60 men
Portion: not given
INGREDIENTS WEIGHTS MEASURES
Chipped beef --- 15 lb
Fat, butter preferred --- 1-1/4 lb
Flour, browned in fat 1 lb---
Evaporated milk, 12 oz can ---
2 cans
Pepper --- 1/4 oz
Parsley--- 1 bunch
Beef stock --- 6 qt
Method:
Melt the fat in the pan, and add the flour; when it has been cooked a
few minutes, add the milk, dissolved in the beef stock, or water. Stir
the batter in slowly to prevent lumping, and then add the beef. Cook a
few minutes, add the parsley, and serve on toast.
Notes:
If the beef is very salty, it should be scalded before cooking.
Now here's a civilian version:
The recipe:
1 (5-ounce) jar dried beef,chopped
2 Tablespoons butter or margarine, melted
4 1/2 cups milk, divided
1/2 cup all-purpose flour
1 teaspoon beef-flavored bouillon granules
1/2 teaspoon salt
1/4 teasppom white pepper
Toast
Saute beef in butter in a large skillet 1-2 minutes.
Stir in 3 1/2 cups milk; simmer 2 minutes. stirring often. Combine
flour and bouillon granules in a small bowl; gradually stir in
remaining 1 cup milk. Gradually stir flour mixture into beef mixture.
Cook over medium heat, stirring constantly, until thickened and bubbly
(you don't want lumps. Stir in salt and pepper. Spoon mixture on toast
and serve.
Some old ex-GIs might be nostalgic over it. I always thought it was one of the Army's better breakfasts. 'Specially when you dumped a couple of fried eggs in and chopped them up. Looked like Hell, but tasted Heavenly. OF
The stuff in the chow hall is officially "Creamed Chipped Beef"
or "Creamed Ground Sausage" The military doesn't have white gravy, they have cream sauce.
Here's an authentic Army recipe:
Chipped Beef
1910 Manual for Army Cooks
Recipe no. 251
Yield: 60 men
Portion: not given
INGREDIENTS WEIGHTS MEASURES
Chipped beef --- 15 lb
Fat, butter preferred --- 1-1/4 lb
Flour, browned in fat 1 lb---
Evaporated milk, 12 oz can ---
2 cans
Pepper --- 1/4 oz
Parsley--- 1 bunch
Beef stock --- 6 qt
Method:
Melt the fat in the pan, and add the flour; when it has been cooked a
few minutes, add the milk, dissolved in the beef stock, or water. Stir
the batter in slowly to prevent lumping, and then add the beef. Cook a
few minutes, add the parsley, and serve on toast.
Notes:
If the beef is very salty, it should be scalded before cooking.
Now here's a civilian version:
The recipe:
1 (5-ounce) jar dried beef,chopped
2 Tablespoons butter or margarine, melted
4 1/2 cups milk, divided
1/2 cup all-purpose flour
1 teaspoon beef-flavored bouillon granules
1/2 teaspoon salt
1/4 teasppom white pepper
Toast
Saute beef in butter in a large skillet 1-2 minutes.
Stir in 3 1/2 cups milk; simmer 2 minutes. stirring often. Combine
flour and bouillon granules in a small bowl; gradually stir in
remaining 1 cup milk. Gradually stir flour mixture into beef mixture.
Cook over medium heat, stirring constantly, until thickened and bubbly
(you don't want lumps. Stir in salt and pepper. Spoon mixture on toast
and serve.
Thanks for the recipe. Too bad they never learned to stuff it in a C ration can! Next time we're on the river, I'll have to make it for us. Since Chef Swampus aka; Sleeping Beauty can't rise by the crack of noon! :roll: