Recipe: World War II Creamed Chipped Beef (Manual for Navy Cooks, 1945)

WORLD WAR II CREAMED CHIPPED BEEF

"The current military version calls for lean ground beef instead of dried beef. Original recipe appeared in the 1945 Manual for Navy Cooks."

3 cups dried sliced beef
7 1/2 cups milk
1/3 cup fat, melted
1 cup flour
1/2 teaspoon 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