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Title: Manual for Navy Cooks Creamed Chipped Beef
Categories: Five, Beef, Dairy
Yield: 10 Servings

3 c Dried sliced beef
7 1/2 c Milk
1/3 c Fat; melted
1 c Flour
1/2 ts Pepper

Toast for serving

Cut beef into small pieces. Heat milk to boiling.

Blend fat and flour to smooth paste and stir into milk.
Cook, stirring constantly until thickened. Add pepper
and beef. Simmer for 10 minutes. Serve over toast.

Makes 10 servings

Source: How To Feed An Army: Recipes and Lore from the
Front Lines by Jim Lewin and P.J. Huff

Original recipe appeared in the 1945 "Manual for Navy
Cooks."

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

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... The Recipe says a pinch of spice. I thought it said a 'pound'.
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