that brings back memories of the “weird comfort food” of his past life: “About three or four years ago, I had S.O.S. This is exactly how my grandmother would make it for my grandfather(a retired Machinist Mate chief) and myself. aka; Chipped beef on toast . recipe was designed to feed 100 at a time. Not sure of contents but my favorite. Tasty, but watch the salt -- chipped beef is naturally salty! It is a basic white sauce with chipped beef. Us kids liked it, but mom didn’t care for it too much. This was My favorite! Perhaps the simplest variation, if you can get its key ingredient is Creamed Venison on toast or biscuit. He would then add an amount of tomatoes to make a generous layer of tomatoes. This is wonderful comfort food. Served at most of my commands every Sunday for brunch! ½ cup flour He called it Shit on a Shingle. 2 (8 ounce) cans peeled and diced tomatoes with juice. Naval History and Heritage Command (NHHC), - - Cruise Book and Document Reproduction, - Naval History and Heritage Command (NHHC), Sailor Grub - CHOW: Creamed Sliced Beef on Toast (S.O.S.) Ingredients. But i remember serving at the seabee naval base in gulfport ms and they never had sos to serve. This recipe can be found in older domestic cookbooks–( growing up in Ohio the thin sliced beef was known a “Dried Beef.” It now comes packaged in small bottles. Navy SOS always was a favorite. At that time he would sift in enough flour to make a nice red roo. Let’s face it: if you’ve served in the Navy during the twentieth century, chances are you’ve eaten sh*t. “Sh*t on a Shingle,” or creamed chipped beef on toast (S.O.S. Thank you for the memories. In a large skillet over medium heat, cook the ground beef and onions until beef is evenly … Of course, I was 20. Duhhhh! The creamy, gravy-like white sauce rehydrates dried beef, and a pinch of black pepper gives this simplistic recipe … 4 cups milk 1940 Cook Book of the United States Navy (NavSandA P-7) 1962 Navy-Marine Corps Recipe Service (NavSandA P-7) August 1999 Using a nonstick skillet, I proceeded to follow the directions based of the 1944 recipe. My dad liked it, but after I got married I wasn’t able to bring myself to make it, much less eat it. As a Marine aboard the USS Henrico on my way to Viet Nam, I had the pleasure of eating Navy Chow. Not only did I want to taste it, I wanted to cook it exactly to the specifications that the Navy had in mind. Unfortunately, that specific recipe presented a LARGE problem: quantity. Who remembers eating this nostalgic dish at Grandma's house? My dad made this for us when we were kids in the 60’s…he made it with lots of curry. When I enlisted into the US ARMY I remember having it often in the chow hall. Naval Historical Foundation SOS was always on the menu. Canned evaporated milk had recently been invented. Info. You are one of the only people who is familiar with the CORRECT term FSOAR. BTW, the 2 oz. There was no history of military service except my Half-brother, who had little contact with our factory. Love it or not, most sailors had to at least tolerate its taste. Bring to boil. Simmer on low heat to thicken. Required fields are marked *. Actually the food was very good and I never really saw anyone complain either. if you don't have diced tomatoes use whole tomatoes and crush them before adding them to the mix if you do this cut back on the tomato juice since whole tomatoes will ad more juice and it will be waterery, Just like I remembered. eugene. I grew up in a military family, lived in several European countries less than 20 years after the end of WWII. MCO P10110.4G. I like that and my wife prepares it fairly often. Remember cooling thickens the sauce. So meat first, slowly add drippings for flavor and slight color. One of the few dishes in the Navy I could keep down. Put SOS over everything. Next, I melted the butter on medium heat and added the flour to make a roux for the milk. is fuzzy. variations using other meats such as tuna and sausage in a white sauce. In the south, biscuits with sausage gravy has been a long time staple of rural families for the same reasons. My grandmother, with I spent my first 7 years, made it every Saturday morning. Biscuits work well too. Helps to cut down the salt content. Like most Navy or Armed Forces cook books, the 1944 edition included recipes catered to large groups. If beef is very lean, add a tablespoon or two of cooking oil. We called the stuff "s on a shingle" but we sure ate it. Your daily values may be higher or lower depending on your calorie needs. The history presented above certainly makes sense. It’s one of my favorite sections of the site. Add more milk to make it thinner. Make sauce without salt, add later to taste. The dried beef poked through the white gravy in shallow peaks. butter 1 cup chopped onion 3 tbsp. Steve Karoly, who authored an article on the subject, claims the “Army favorite” has become “the most popular version of SOS.” Some Navy veterans may disagree. 1 oz (1 tablespoon) black pepper No one could eat this. pepper, if using chopped beef or hamburger add salt to taste, otherwise no salt needed. SLOWLY add milk, mixing constantly. “Foreskins on a Raft”. CANNED MEATS-Continued: Page: beef patties with tomato puree sauce: 140: beef pie: 133: beef stew: 131: beef, Spanish style: 122: beef with savory brown gravy: 121 Add salt, pepper and Worcestershire sauce to taste. I smelled it before I took a bite. The milk was then added and boiled, stirring constantly to thicken. (24 oz.) Congrats! Beef, Dried, Chipped or Sliced On Toast. we all love it & would fight over it if enough wasn’t made. It was special then, and remains so now. CHOW is a new blog and video series exploring the history behind U.S. Navy culinary traditions. NAVSUP Publication 7 . We did have some really good food on the Indy!! 1945 Cook Book of the United States Navy (NavSandA P-7) Creamed Beef. One morning in the CPO mess aboard a destroyer, one of the Chiefs told the mess cook to bring him a bowl of SOS. Information is not currently available for this nutrient. The legacy of SOS continues! Stir in flour until smooth. I seem to remember it being a creamish-light brown color. The 1944 Cook Book of the United States Navy recipe for “Creamed Sliced Dried Beef” includes a hefty amount of dried beef (7 lbs.) Can save leftovers if any are left, just add a little milk to it the next day. In reality, the mixture (which was supposed to resemble a “thick paste”) came out more like a paste because of the high proportion of flour to butter. Paul, Korean conflict US Navy 1955 to 1959 — this is the True Definition, from a sailor with a great memory, who served aboard Small Ships. Step 1 Sauté dried beef in butter in a large skillet over low heat 8 minutes or until slightly crisp. I couldn’t understand the guys that would complain about it. Stouffer’s still makes a “classic” creamed chipped beef frozen meal to this day. Variations of the recipe exist. and he served in the Navy during WWI and Korea. Copyright © 2011-2021 Naval Historical Foundation. 1950 Recipes (Army TM 10-412) 1969 Armed Forces Recipe Service . pkg. As expected this was served on toast. 1 pound (3/4 quart) dried chopped onion of Buddig beef, 2C milk, 2 TB butter, 1/4 C flour, salt & pepper & 4 slices of bread. Crecipe.com deliver fine selection of quality U.s. navy minced beef on toast recipes equipped with ratings, reviews and mixing tips. ), that is. I remember that we did have rolled up egg and cheese style omlets just about every morning. Everything came from the commissary. 1 cup flour, you can add more by the tablespoon to adjust thickness. But from Paris Island,to Marine Corps chow halls,to the USS Mount Whitney,it became my favorite breakfast.I week it on menus whenever I am eating at a diner that I’ve never been to before and my opinion of the place weighs upon SOS being on that menu. Great article!!! https://www.themeaningofpie.com/2011/08/chipped-beef-on-toast-s-o-s The terms grew in popularity in chow halls and mess decks around the Navy and soon became part of the legend of the dish itself. I do not remember SOS at the Great Lakes but did eat it while aboard the USS Independence, CVA-62. preparation. 251” from the 1910 Manual for Army Cooks which I converted as follows- Like the explosion of popularity in pizza after WWII, sailors and servicemen craved the warm and filling dish when their time in the military ended. Great article, and I’ve used an old Army recipe I found as a basis for my version. In CIVLANT, Pepperidge Farm white bread is the preferred toast for SOS. He did not go into great details about what would be our fate should we fail. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. My mom always made it with Buddig Chipped Beef and green peas. I served over a quarter of a century in the NAV. CHOW: Creamed Sliced Beef on Toast (S.O.S.). Once this was done he would add one can of evaporated milk mixed with the same amount of real milk. Minced beef is prepared by adding ground beef to a tomato sauce, according to Selland. Minced beef on toast a couple eggs a big glass of OJ and a cup of good old Navy coffee made a great hearty breakfast. Great,especially on cold,snowy mornings. Serve over toast or French fries. Yum Yum. i've been looking for this recipe for over 40yrs. If you’re hung over, it sits in your gut like lead until it comes back up, preceded with many foul burps. Got us through cold mornings on a USCG Black Hull in the Aleutians in 75-76. Several years ago, teacher Greg Felber of Ledyard Middle School in Ledyard, CT created a mathematics lesson plan titled “Cook For a Submarine Fleet.” The lesson plan helped students learn fractional proportions to find the right amount of ingredients needed to feed everything from an entire submarine crew to an individual family. According to Karoly, a creamier recipe using salty chipped beef was adopted during the Second World War. Get Creamed Chipped Beef Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. If you google the term, the first thing that comes up is “creamed chipped beef.” The slang origin is not known, though talking with Navy veterans, this is the most common term. 217 calories; protein 13.3g; carbohydrates 7.7g; fat 14.2g; cholesterol 51.1mg; sodium 161.4mg. Crumble the ground beef into a skillet and brown with the onions. ( I suspect they were dehydrated onions) served on white toast. I make mine with a pound of 70/30 Ground beef or 5 oz of dried beef chopped up after it sits in warm water for 30 min, a little butter, 2 to 3 cups of milk, 1/4 cup flour, one beef bullion cube smashed up, 1/2 tsp pepper and a couple of dashed of Worcestershire sauce. However the private first class that lead us to the mess hall had very carefully explained that we will eat everything on our tray. we had it over bisquites & esp. Pingback: Sailor Grub - CHOW: Creamed Sliced Beef on Toast (S.O.S.) Brown beef in its own fat in roasting pans on top of range. My navy friends and I say FSOT, which I won’t translate.”. My first meal in the US Army was at Fort Knox,Ky at approximately at 0300 hrs 2 Jan 1958. 5 oz (1/2 cup) salt 2 gallons of water for milk. VW 15 Pax. This definitely brought back memories of my Navy days and breakfast aboard the ships on which I served! My mother made this often when I was young. 100 servings of 1 cup each. Whatever you called it, creamed chipped beef was a staple for many sailors throughout the twentieth century. My dad was in the Navy circa 1950 and was reminiscing the other day. In fact, it reminded me of a much saltier version of biscuits and gravy. Paper thin slices of dried, cured beef.in a white cream sauce. 2003 INDEX . More for me! Add the flour and pinch of cayenne pepper to the melted butter and whisk until well combined and cooked through, about 45 seconds. S.O.S. Great article, thank you. - Old Salt BlogOld Salt Blog, CHOW: The (Navy) Daiquiri | Naval Historical Foundation, www.royrogersrestaurants.com/menu/breakfast, Marines’ Memorial Club & Hotel in San Francisco – Mil Mom Adventures, Pearl Harbor Remembered – The Schoolin' Swag Blog. The recipe is numbered #55, and appears on page 167. He made it with hamburger meat, browned and drained, add a little flour to it – add more flour as needed & brown the flour to your taste, add evaporated milk with a little pepper & salt, stir well. Add onions and seasoning and mix thoroughly. He would buy the frozen ones at the store, once in a while. But the idea was conveyed that we recruits only existed at the pleasure of the Army. 1-202-678-4333 More butter would certainly lend a smoother consistency. So the question then is, what does it really taste like? Give it a try, you won’t be disappointed. Edit: Little contact with our family, not “factory”. The program was so successful it was tested in a 7th grade classroom. And watch videos demonstrating recipe prep and cooking techniques. As stated in the article, the recipe is taken straight from a Navy recipe, even if there are many variations. Digital Content Developer Foreskins on toast. It’s difficult to find anything interesting in this particular subject (that is not overly simplistic), because everything related to 3D seems rather difficult. After a re-introduction to dimensional analysis with our STEM-H coordinator John Paulson, I was ready to do some math for the sake of history: I had originally designed the recipe for 10 people, which was 1/10 the amount needed for the 1944 recipe. The consistency was thick and rich. My wife likes this one, and my taste tells me its pretty close to what I had on the USS Laffey in the Navy. COG I Stock No. Slowly add milk while stirring. By the late 19th Century, canned meats had become reliable and had a good shelf life. Warship Builders: An Industrial History of U.S. Also good over scrambled eggs. Split two biscuits and put them on your plate. Add flour, and cook for 1 minutes. I like what we called SOS better, but had a hard time finding a recipe. dinner using chipped beef it was a popular event. At least on three US Navy ships I sailed on. My army friends say SOS or shit on a shingle. Instructions: Melt butter in a saucepan; fry up dried beef chunks. It was different than my mother’s, of course, but good. We use to use both spices when we made it just used 1/2 the amt for each one. At my hometown American Legion Post we’d have a quarterly S.O.S. Salt and pepper to taste. This is by far the most easiest and yummiest mince dish i have ever eaten i have made it for heaps of people and everyone is demanding me to make it more often at their parties thank you for putting this great dish on this website high marks for you:-D. When I was in the Navy early 60s I was a cook. I ate a little of it – that was it. Mix flour with the remaining gallon of milk and stir into hot mixture. How about Creamed Hard Boiled Eggs? Whether it is SOS or FSOAR, it is all good and brings back memories. Get one of our U.s. navy minced beef on toast recipe and prepare delicious and healthy treat for your family or friends. USS ORION AS18 – ’55 to ’57 Cut beef into ribbons or pieces. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition 5 slices of bread, toasted. and I Wish I could find the original recipe. Learn how to cook great Creamed chipped beef on toast . Call it what you will, it is tasty, wholesome, and damn good! I take issue with this article. added to a paste-like roux and boiled milk. The dish, which consists of sliced dried beef mixed in a thick creamy gravy, appeared in military cookbooks at the start of of the twentieth century. UNITED STATES AIR FORCE . For 2 people, I use 2 oz. That happened in 1967. When my dad was rotated back to the states I joined the Navy. served on white bread toast. 2 gallons evaporated milk Instructions: 1) Click on the links below to view a Sections Index. Naval Shipbuilding, 1922-1945. The full video and recipe is shown below. 2 pounds (1 3/4 quarts) hard wheat flour. Washington Navy Yard, DC 20374 Add 3 gallons of milk to beef mixture and heat to simmering, stirring frequently. This recipe is from the Technical Manual, "The Army Cook" April 24, 1942. Our family tradition is chipped beef on toast every Christmas. Therefore the combination of dried beef, canned milk with flour and bread made perfect sense before the improved refrigeration and freezing devices of the later 20th Century. UNITED STATES MARINE CORPS . 3. I will have to try it with the addition of a little mace or nutmeg. My dad was on a Destroyer after the Korean War. I use Bacon Drippings instead of butter for the roux: because I have a surplus of this flavorful fat. The recipe states- Salt and pepper to taste. This dish above all was my favorite. flour 2 tbsp. I remember it being warm and filling you up, even if they often had to improve on the standard recipe.”. Learn how to cook great U.s. navy minced beef on toast . The other SOAS was sausage & a tomato sauce. To me it looked like vomit. Food is a social experience, so it makes sense that camaraderie would come from finding common ground in the like or dislike of certain meals. Add comma separated list of ingredients to include in recipe. Thanks for the article! AFM 146-12, Volume 2. Thankfully, our STEM-H program came to the rescue. SOS IS NOT creamed chipped beef on toast. On board the ship CV-64 I had both ground beef and chipped beef. It tasted as salty as it smelled. You can not taste it, but you will know if it’s missing or AWOL. My dad served in the Navy 1947-1966, SPCM. And then there were the nicknames. On the 2 different submarine tenders I was on we served it regularly. No standard recipe for S.O.S. One of the few times in cooking that you should not season with salt. He would take 1 1/2 sticks of real butter and soften it in the skillet until it was all melted. Like chipped beef, I suspect it also appears in the 1927 and 1932 versions of the Cook Book of the United States Navy. Thank you for the recipe! When looking through the memoirs, diaries, and personal reminisces of sailors, it is clear that creamed sliced beef has the title for having the most nicknames, ranging from humorous to unsavory. Working in hot spaces, the added salt kept our bodies balanced. I know that other services have called the other SOS and even the more recent Navy. 1306 Dahlgren Avenue, SE I don't know about the rest of the Navy but we always had great food. And I don’t care what sources are cited – they are WRONG! The mess cook got as far as the door, turned, and with a puzzled look on his face, asked the Chief if he wanted “steel wool pads?”. Melt butter in pan, add dried beef and brown for 2-3 min. If beef is very lean, add a tablespoon or two of cooking oil. Enjoy! The taste and smell remind me of my time in the Marines. I could see why sailors wouldn’t mind something like S.O.S. This was added and simmered until it was nice and creamy smooth. Serve over toast or biscuits. Robert A. Maher and James E. Wise’s memoir Sailors’ Journey Into War said it well (warning: language): “Another food that was enjoyed by both the army and navy was chipped beef on toast. The sauce should be very light brown, (dark brown is not acceptable). There has been, and still is, a constant battle about what it was called. Navy cookbooks also used a similar recipe for minced beef on toast, which had a tomato-based sauce with ground beef and sautéed onions. In fact, the recipe for creamed beef doesn’t appear in any Navy cookbook between 1940 and 1962. Pingback: Marines’ Memorial Club & Hotel in San Francisco – Mil Mom Adventures. Went to Sonar A School at FLEASWTRACENPAC in San Diego, had evening classes, got out just in time for mid-rats. You saved U.S. Navy Minced Beef On Toast to your. Add flour, one tablespoon at a time, stirring and cooking each spoonful, before adding the next. I’m actually a fan of sos. We all got a big laugh out of that one! She was a single mother with four young boys to feed. Both my sons knew how to make this prior to heading off to college. We still make this. Add the beef to heat through and crack in 2-3 good grinds of black pepper. Hello there! Creamed chipped beef on toast recipe. The popularity of creamed chipped/sliced beef soon extended beyond the military. Instructions In a large skillet, melt the butter and add the diced chipped beef. Pingback: Vegan Mushroom Gravy | Gastroplant. Argentina Newfoundland Best SOS!! They served it as an an ala carte item in the mess hall…i was starioned at Fort Polk in Louisiana, so i am guessing that it is a southern thing. We called chipped beef & milk gravy, FSOT. Authentic Creamed Chipped Beef is simple to make, yet so many people mess it up by NOT making the roux first. Whisk in flour all at once to form a roux. When the white sauce was thick and gravy-like, the dried sliced beef and pepper was added. , Cornbread for breakfast a cheap meal bringing back salty memories grinds black! 4 tbsp quarterly S.O.S. ) garlic ( or garlic powder ) 4 cups milk stick! Forces recipe Service kept our bodies balanced we will eat everything on our tray for Army which. 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