On 5/4/2010 5:21 PM, l, not -l wrote:
> On 4-May-2010, > wrote:
>
>> The definition of
>> the recipe for "SOS" depends upon which branch of the service you ask and
>> what year(s) they served. Ground beef? Chipped beef? The stuff I
>> remember
>> from childhood in the 1960's was creamed chipped beef on toast. I also
>> remember not liking it when I was about 5. I love creamed chipped beef
>> now
>>
>
> I'll add a bit to the variation; while serving in the Army (Republic of
> Vietnamm 1968-1969), I had it both ways - dried beef and ground beef. It
> depended on what supplies were available; some firebases had cook tents but
> little or no refrigeration and had to make do with canned ingredients, such
> as powdered eggs and dried beef. More substantial bases were better
> equipped and regularly used fresh ingredients. The sauce/gravy was the
> same, but the meat varied, as did the "shingle" - sometimes, the shingle was
> just a pile of rubbery eggs (reconstituted, dried eggs).
>

U.S. Navy, 1957-1963, SOS only was made with dried beef that was
chipped, put in a cream gravy, and served over toast. On one ship I was
on the Tuesday luncheon in the chow hall was called "Miscarriage on
toast", ie. MOT, there was often another word used in the M's place but
I won't use that. It was crumbled, fried ground beef with onions in a
tomato sauce and served over toast. Wasn't half bad but I still prefer
SOS. Nowadays I have to soak the dried beef to get much of the salt out
but it's still good.