Creamed Chipped Beef on Toast

By ShoreBread February 25, 2013
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INGREDIENTS:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups warm milk
  • 4 oz. 1 packet of chipped beef
  • Salt and pepper to taste
  • A pinch of cayenne

On low heat, melt butter and whisk in flour all at once. Whisk in milk a little at a time. Increase to medium-high heat until thickened. Bring to a boil. Stir in beef and cayenne. Don’t forget the toast!

This recipe, given to ShoreBread by Nancy Alexander and Harvey Waltersdorf of the Rehoboth Beach Museum, is one that Rehoboth locals would have eaten during World War II. WWII: Rehoboth was on display at the Museum and featured historical pieces belonging to individuals who contributed to the war efforts.

We couldn’t say ‘no’ to this recipe… especially because of the fact that it’s made with fresh bread. To read more about the Rehoboth Beach Museum, check out this ShoreBread article: The Old Rehoboth Ice House.

Chef: Nancy Alexander

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