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Recipe from a 1944 Army manual. This makes 6 gallons... 100 servings.... It is actually rather tasty and filling; served over toast or biscuit. If you really want to scale it down to a 1 or 2 person dish, try:
beef 3 oz. (ONE of those plastic packages you find in the supermarket, dice it finely)
Fat, jeez let's not be GI cheap, use 3 or 4 Tablespoons of BUTTER, not 'fat'. (I guess that's why soldiers hated the dish)
Flour- 4 tablespoons, 1/4 a cup. I use unbleached all purpose, because that's what I make my french bread with too. But any type works...
Milk, well 2 cups (500ml) of real whole milk works great. Too bad soldiers were restricted to evap/water substitute. I'd guess one small can of evap milk mixed with a cup of water would approximate this.
The pepper? A coupla shakes from the pepperpot. Serve this hot, over stale toasted bread. A lot of GI's dose it liberally with tabasco sauce. (As I do)
And THANK THE VETS WHO SERVED, IN WW2, IN KOREA, IN VIETNAM and the MIDDLE EAST! FROM YOUR HEART, THANK THEIR COOKS, THANK 'EM ALL!!
beef 3 oz. (ONE of those plastic packages you find in the supermarket, dice it finely)
Fat, jeez let's not be GI cheap, use 3 or 4 Tablespoons of BUTTER, not 'fat'. (I guess that's why soldiers hated the dish)
Flour- 4 tablespoons, 1/4 a cup. I use unbleached all purpose, because that's what I make my french bread with too. But any type works...
Milk, well 2 cups (500ml) of real whole milk works great. Too bad soldiers were restricted to evap/water substitute. I'd guess one small can of evap milk mixed with a cup of water would approximate this.
The pepper? A coupla shakes from the pepperpot. Serve this hot, over stale toasted bread. A lot of GI's dose it liberally with tabasco sauce. (As I do)
And THANK THE VETS WHO SERVED, IN WW2, IN KOREA, IN VIETNAM and the MIDDLE EAST! FROM YOUR HEART, THANK THEIR COOKS, THANK 'EM ALL!!
Category Prose / Doodle
Species Coyote
Size 821 x 489px
File Size 82 kB
Yeah, most of them unflattering. Back in the 1980s and 190s, I remember my friend who was a tank driver referred to it as "Sh-t on a shingle". So, yeah. Not sure it was ever liked, but well known? Definitely. Though, with the revised, one-person recipe, I'm likely to give it a shot.
Delightful! Vrhgr LOVES those antique recipes! Thanks so much for posting this bit of cooking history!
Evaporated milk and lard - when dairy and butter was in short supply, those were all they could turn to. Though lard, while not looked upon as fondly today, does bring a lot of flavor, especially for meat-based dishes like this.
Interesting quantity measures! 1/2 mess-kit spoon! *grin*
Vrghr does like creamed chipped beef. Might have to make up a batch!
Now, where did wuff put his number 56 dipper? *chuckle*
Evaporated milk and lard - when dairy and butter was in short supply, those were all they could turn to. Though lard, while not looked upon as fondly today, does bring a lot of flavor, especially for meat-based dishes like this.
Interesting quantity measures! 1/2 mess-kit spoon! *grin*
Vrghr does like creamed chipped beef. Might have to make up a batch!
Now, where did wuff put his number 56 dipper? *chuckle*
Heh... I did KP at a major WW2 reenactment back in Virginia , about 2007. I was the new corporal. We served breakfast to most of the reenactors and all of the WW2 and KoreanWar vets. About 125 or 150 total. yep I guess I cracked and scrambled about 20 dozen eggs that morning.... In a gasoline-fueled field kitchen at that
They stopped making it? Why? Yeez! that's an American tradish! Both Military and Civvy! It shoulda been a Constitutional Amendment 'Every American Citizen must be served SOS One Time Annually'! ( J/K )
(Actually, making even the most rudimentary SOS involves making a Roux, and is a basic culinary skill. I have not entirely mastered that yet, which keeps me at a novice culinary level)
(Actually, making even the most rudimentary SOS involves making a Roux, and is a basic culinary skill. I have not entirely mastered that yet, which keeps me at a novice culinary level)
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