Creamed Meat
1950 Army and Air Force
Recipes
No. K-75
Yield: 100 portions
Portion: 6 ounces
INGREDIENTS | WEIGHTS | MEASURES |
---|
Meat, carcass
or
Meat, ground | 25 lb
17 lb | ---
---
|
Onions, dehydrated
Bacon or meat fat
Flour, sifted
Milk, evaporated
Beef stock or water | 1-1/2 oz
1 lb
1-1/2 lb
---
--- | 12 tbsp
1 pt
1-1/2 qt
16-14-1/2 oz cans
2 gal |
Salt to taste
Pepper | ---
1/2 oz | ---
1 tbsp |
Bread, toasted | --- | 100 slices |
Method: Cut meat into 1-inch pieces; grind.
Cook meat in its own fat until brown, stirring frequently.
Cook onions in bacon fat; add flour and mix thoroughly.
Mix milk and beef stock or water; heat.
Add hot milk to fat and flour mixture gradually. Heat to boiling point; boil 1 minute, stirring constantly. Add salt and pepper.
Pour sauce over meat; simmer until meat is well done but not overcooked.
Serve on toast.
Notes:
Chopped green peppers or pimientos may be added to sauce and simmered with meat.