Submarine CuisineCreamed Dried Beef or "Foreskins"
3 Tbsp butter
3 Tbsp flour
1 c. milk
1/2 tsp. salt
1/4 tsp white pepper
1 jar sliced dried beef
Melt the butter and add the flour, stirring constantly over medium heat making a roux. Add 1 cup milk to roux whisking constantly to get out any lumps. Add salt and pepper to the mixture. Chop the dried beef in to bite size pieces. Stir in to the sauce. Serve over toast for breakfast.
I have made a similar meal to this before and it's also delicious over a baked potato!
This recipe adapted from Charles Brown, published in "Submarine Cuisine: Recipes of the Silent Service" by Edward Monroe Jones
For more fun details on Submarine Cuisine, check out this episode on my podcast, "Miss Kylie's Peculiar Guide for Ladies (and Gentlemen) in the Art of Cookery and Household Management" https://spotifyanchor-web.app.link/e/erQ5T8zSRyb
