Recipe: S.O.S.

[abracanabra]

This recipe is for S.O.S. AKA Shit on a Shingle AKA Same Old Stuff AKA "chipped beef gravy on toast" if you're feeling classy. This is my spouse's grandfather Bud Sherman's recipe for S.O.S., a military meal staple from the Navy during WWII. This version varies from the standard by the addition of canned corn and a pinch or two of cayenne. He did a fair amount of kitchen duty.

Ingredients

Boiling water
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 1/2 c. warm milk
1/2 jar dried beef (about 2.5 oz)
1/3 c. canned corn (or frozen, if cooked)
1 pinch cayenne pepper
black pepper
salt

Toasted bread
Butter

Directions

Put dried beef slices in a bowl. Pour boiling water over them. Let sit briefly and drain (this removes some of the extra salt).

Chop slices into roughly 1/2" squares.

Begin toasting your bread. Estimate at least 2 slices per person.

In a medium saucepan over low heat, melt butter. Meanwhile, microwave milk to warm it slightly.

Whisk in flour to form a roux and cook for 1 minute.

Whisk in warm milk, a little at a time. Increase heat to medium-high, and cook, stirring, until thickened.

Stir in beef, corn, and cayenne. Heat through.

Add black pepper and salt (optional) to taste.

Serve over buttered toast.