Chipped Beef on Toast
Chipped beef on toast is slivers of salty dried beef in a creamy gravy, ladled over toasted bread. This version comes from the 1910 Manual for Army Cooks and is scaled to feed 60 men, so it suits a crowd. The flour is browned in fat before any liquid goes in, which gives the sauce a nutty depth. Soldiers nicknamed it SOS, and it remains a cheap, filling breakfast.
Instructions
Melt the fat in a large pot over heat. Stir in the flour and cook it in the fat until it browns.
In a separate vessel, dissolve the evaporated milk in the beef stock. Add this liquid to the pot of browned flour and fat.
Stir slowly and steadily as the liquid goes in, so the flour does not form lumps. Add the chipped beef once the mixture is smooth.
Cook for a few minutes, then add the parsley and pepper. Serve the creamy beef spooned over toast.
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