S.O.S.

Shit on a Shingle (creamed, chipped beef on toast)

Bread is used to extend meat further in a meal than it would otherwise have gone. Often a solution in tough times it helps to absorb nutrients that would otherwise have melted away and been discarded. Meat loaf and hamburgers are pushed to additional servings with bread crumbs or oatmeal quite often. S.O.S. is one of the most common meals for the budget conscious people in recent history. It is a recipe I've seen a great many places and is widely recognized.

There are many variations on this dish and I'm sure if you look you will find one if not many that you enjoy. The origins of the dish can be loosely traced to the US military in the early part of the 20th century.

Creamed Chipped Beef is available both canned and frozen, with or without sauce.

1 Jar dried chipped beef
32 oz beef stock
3/4 cup unbleached flour
1/2 stick butter
1 cup milk
6 slices bread

In a medium sauce pan heat milk and butter, stir in flour till you have a nice roux. Add beef stock and simmer over low heat till the sauce is thick like a nice gravy. Add in chipped beef. Heat just long enough to evenly cook all the beef. Any longer and the sauce will saturate the salted meat. Toast bread. Spoon meat and sauce onto toast and serve.

I assume that you have a toaster but if you do not a careful hobo can make toast on just about any stove or open fire. It's no different than browning the perfect marshmallow.

Enjoy.

Make Your Own Mayonaise

1 Egg
1/4cup Vinegar (apple cider if available)
1cup Light Olive Oil (vegetable oil will due)
1pinch of salt


Combine ingredients except oil and whisk together then add oil a little at a time. Blend. Refrigerate.

Boot Soup

Ingredients:

1 Well worn leather boot
1 Gallon water
16oz Beef Stock (old soup strained through a sock will suffice)
1 Large Onion
6 Stalks Celery (restaurants throw celery out before it gets too soft)
3 Large tomatoes
1tbs Salt (free at fast food restaurants)
2tsp Pepper



Remove all non leather components from the boot. Remove laces (they may be used for all kinds of tasty snacks and teas). Skin and chop the onion. Brown onion in the bottom of a large pot or small barrel. Add the stock and bring to a boil. Slowly add water and return to a boil. You may slice up the components of the boot or cook it whole. Add boot to water and return to boil. Lift pot above your burn barrel fire to a height safe to maintain a slow rolling boil. Cook for three hours and then add chopped vegetables. Add salt and pepper to taste. Cook for another hour, cool and serve.

Serves 4 (up to six with more water)