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    Tuesday
    Aug022011

    Military Recipe April 1957 - Shit on a Shingle (SOS)

    Repost of a classic Man Meets Stove recipe:

    Be sure and get your carcass ready.....

    TM 10-412-1
    DEPARTMENT OF THE ARMY TECHNICAL MANUAL

    ARMY RECIPES

    (MEAT, POULTRY,
    FISH, GRAVIES, SAUCES,
    AND DRESSING)
     


    DEPARTMENT OF THE ARMY  -  APRIL 1957

    NO. A-34 CREAMED GROUND BEEF ON TOAST

                100 Servings
                1 cup each
                Preparation and cooking time: about 11/4 hours

    BEEF, CARCASS...................35 POUNDS
    Cut in pieces and grind (FINE).

    OR
    BEEF, BONELESS,
          GROUND (FINE).............24 POUNDS

    Brown beef in its own fat in roasting pans on top of range.
    Remove excess fat during cooking period.

    ONIONS, DRY,
          CHOPPED (FINE).............1 POUND……....…3/4 QUART
    SALT………………..………..5 OUNCES…….......1/2 CUP
    PEPPER, BLACK……...……1/4 OUNCE….......….1 TABLESPOON
    BAY LEAF…………………………………….........1 LEAF

    Add onions and seasoning and mix thoroughly.

    MILK, EVAPORATED………………………..........2 GALLONS
    (WATER FOR MILK)………........…………………2 GALLONS

    Add 3 gallons of milk to beef mixture and heat to simmering, stir-
          ring frequently

    FLOUR, WHEAT, HARD.…...2 POUNDS……........1 ¾ QUARTS
    Mix flour with the remaining gallon of milk and stir into hot mix-
          ture.
    Bring to a boil, stirring steadily, reduce heat and simmer until
          thickened.

    TOAST…………………………………………........100 SLICES
    Serve on toast.

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