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    “S.O.S.” for 60

    Chipped Beef

    Yield: 60 men
    Portion: not given


    15 lb chipped beef
    1 lb Fat, butter preferred
    1&1/4 lb flour, browned in fat
    2 (12 oz.) cans evaporated milk
    1 bunch parsley
    1/4 oz. pepper
    6 qt. beef stock


    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.


    If the beef is very salty, it should be scalded before cooking.

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