Boom
Creamed Chipped Beef on Toast (Shit on a Shingle)
This recipe is based on one in the Manual for Navy Cooks (published in 1945). For a traditional, saltier version, don't soak the beef.
10 ounces dried sliced beef, chopped
into 1⁄2" pieces (about 3 cups chopped)
7 1⁄2 cups milk
1⁄3 cup melted bacon grease
1 cup flour
Salt and freshly ground black pepper
20 slices white sandwich bread, toasted
into 1⁄2" pieces (about 3 cups chopped)
7 1⁄2 cups milk
1⁄3 cup melted bacon grease
1 cup flour
Salt and freshly ground black pepper
20 slices white sandwich bread, toasted
1. Put beef into a large bowl, cover with cold water, and let soak for 3–5 minutes (depending on how salty you'd like the finished product). Drain beef and set aside.
2. Put milk into a large pot and bring to a boil over medium-high heat. Meanwhile, put bacon grease and flour into a medium bowl and stir well to form a smooth paste. Reduce heat to medium-low, whisk flour paste into milk, and cook, stirring constantly, until thickened, about 2–3 minutes. Add beef, season with salt and pepper to taste, and simmer until very thick, about 5 minutes more. Ladle the creamed chipped beef over toast and serve immediately. No griping!
SERVES 10
