Creamed Meat(No. K-75) - cooking recipe

Ingredients

25 lb. meat carcass or 17 lb. ground meat
1 lb. (1 qt.) onions, chopped or 1 1/2 oz. (12 Tbsp.) dehydrated onions (optional)
1 lb. (1 pt.) bacon or meat fat
1 1/2 lb. (1 1/2 qt.) flour, sifted
16 (14 1/2 oz.) cans evaporated milk
2 gal. (8 qt.) beef stock or water (for milk)
salt to taste
1/4 oz. (1 Tbsp.) pepper
100 slices bread, toasted

Preparation

Cut meat into 1-inch pieces; grind.
Cook meat in its own fat until brown, stirring frequently.
Cook onions in bacon fat; add flour and mix thoroughly.
Mix milk and beef stock or water; heat. Add hot milk to fat and flour mixture gradually.
Heat to boiling point; boil 1 minute, stirring constantly.
Add salt and pepper. Pour sauce over meat; simmer until meat is well done, but not overcooked.
Serve on toast.
Yields 100 servings.