Subj : SOS
To   : All
From : Kurt Weiske
Date : Sat Feb 10 2024 07:35:00

I've been watching too many war miniseries and military cooking
re-enactments on YouTube, and felt compelled to make creamed chipped
beef on toast. My local grocery store had the requisite dried, shredded
beef, then it was a matter of making a country gravy with butter, milk,
flour and cayenne pepper, and stirring chopped beef until it reduces.
Serve on "hot" toast, according to the 1910 recipe I found.

It answers the question - how do I make biscuits and gravy without
biscuits or sausage?

With no added salt, it was still very salty due to the beef. I tried
rinsing the beef in water with the second batch and it ended up
tasteless.

I think once was enough. Now I want a real country gravy with sausage
and sage on a proper biscuit.



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