Recipe: S.O.S. or Sh!t on a Shingle AKA Dried Beef Gravy on Toast AKA Chipped Beef Gravy on Toast

This is Great-Grandpa 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.

Ingredients

Boiling water
4 Tbsp. butter
1/4 c. all-purpose flour
3 c. warm milk
1 jar dried beef (about 2.5 oz)
2/3 can corn
2 pinches cayenne pepper
Black pepper to taste
Salt if needed (but TASTE FIRST)

Toasted bread
Butter

Directions

Put dried beef slices in a bowl. Pour boiling water over them. Let sit briefly and then drain (this removes some of the extra salt). Chop into roughly 1/2" squares.

In a medium saucepan over low heat, melt butter.
Whisk in flour all at once to form a roux.
Whisk in warm milk, a little at a time. Increase heat to medium, and simmer, stirring constantly, until thickened.
Stir in beef, corn, and cayenne. Warm through.
Add black pepper and salt (optional) to taste. You probably will not need salt, because the beef provides it.

Serve over buttered toast.