S.O.S., “Stuff on a Shingle,” the polite name for this perennial military mess-hall favorite, also known as Creamed Chipped Beef,  is typically a thin, dried, and salted chipped beef served in a savory white béchamel-like sauce with a side of petits pois, (the bread slices over which the beef and sauce are served, being the "shingles.") Often on the breakfast menu, the recipe first appeared in military recipe compilations during World War I and, to this day, is a favorite of service men of all stripes who either hate to love it or love to hate it.  There are home versions, and below is one this writer enjoyed by her father, a marine, serving in the Korean War.

Sample Recipe: Creamed Chipped Beef/SOS

• 1/2 teaspoon salt
• 2 teaspoons beef-flavored instant bouillon (about 2 cubes)
• 2 cans condensed milk and a cup of water or 3 cups milk
• 1 teaspoon Worcestershire sauce
• Two tablespoons finely chop parsley

 

If using prepared chipped beef, soak the beef in water overnight to reduce the salt content, otherwise, if using ground beef,  brown the beef in its own fat in a skillet. Drain excess fat.

Add flour, pepper, salt and bouillon to beef; mix thoroughly and cook about 5 minutes or until flour is absorbed. 

Add milk to beef mixture.  Add Worcestershire sauce; heat to a simmer, stirring frequently until thickened.

Serve over hot toast or biscuits with a small mound of green baby peas on the side.