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.

Creamed Chipped Beef on Toast (Shit on a Shingle)
This recipe for the well-known military grub, nicknamed S.O.S., is delicious and satisfying — a great way to start the day.
Yield: serves 10

Ingredients

  • 10 oz. dried sliced beef, chopped into 1⁄2" pieces (about 3 cups chopped)
  • 7 12 cups milk
  • 13 cup melted bacon grease
  • 1 cup flour
  • Salt and freshly ground black pepper
  • 20 slices white sandwich bread, toasted

Instructions

  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!