Sh!t on a Shingle
A classic WWII army meal of dried beef in milk gravy that is actually quite good, despite the chewy texture of the beef
City/Region: United States of America
Time Period: 1944
When it comes to military food, creamed dried beef is pretty good, even with its unfortunate nickname. For American soldiers in WWII, six cooks in a field kitchen served a company of 150-200 men, with menus that were designed by nutritionists in Washington. Because of supply difficulties, cooks had to often make do with the ingredients they had, and sometimes troops had to live for days or weeks at a time solely off of field rations. I can only imagine that after such an ordeal, a plate of hot shit on a shingle would be a welcome meal indeed.
“Creamed Dried Beef
Yield: 6 gallons
100 servings, one cup (8 ounces) each
Beef, dried, chipped………………7 pounds
Fat, melted…………………………1 pound (1/2 No. 56 dipper)
Flour, sifted………………………...(1 1/4 pounds (1 1/4 No. 56 dippers)
Milk, evaporated…………………..(12—14 1/2-ounce cans
Water (for milk)................................1 1/2 gallons (6 No. 56 dippers)
Pepper…………………………..…(1/4 ounce (1/2 mess kit spoon)
Separate beef into small pieces.
Mix melted fat and flour; stir until smooth.
Mix milk and water; heat. Add gradually to flour mixture, stirring constantly.
Add chipped beef and pepper. Heat to boiling point; reduce heat and simmer about 10 minutes.
Note. Serve hot over toast.”
Ingredients:
- 1/2 lb (250 g) chipped dried beef*
- 2 tablespoons (30 g) butter
- Heaping 1/3 cup (40 g) flour
- 1 1/2 cups (350 ml) evaporated milk
- 1 1/2 cups (350 ml) water
- 1 teaspoon black pepper
- Toast, for serving
*See notes below.
Instructions:
- Chop the chipped beef into small pieces and peel the pieces apart so they’re all separated. Put them in a large bowl and cover them with water and soak for 15 to 20 minutes, then drain.
- While the beef is soaking, mix the evaporated milk and water in a saucepan and put over low heat.
- In a separate pot, melt the butter over low heat, then add the flour. Whisk them together until smooth. Cook for a minute, then slowly pour in the hot milk mixture, whisking constantly. Cook for 3 to 4 minutes, still stirring constantly, to thicken.
- Stir in the pepper and the drained chipped beef. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes.
- Ladle the hot creamed beef onto some toast and serve it forth.
Notes
- Link to chipped dried beef: https://amzn.to/3FRPcQ9
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