Creamed Chipped Beef with Cognac

Ingredients

• ½ lb dried beef
• 1 can condensed cream of mushroom soup
• half the soup can light cream
• 2 tbsp 1 or 2 tablespoons cognac

Method

1. To serve 4 to 6, cover half a pound of dried beef with cold water. Bring to a boil. Take from the heat and let stand about 5 minutes to remove the excess salt and soften the beef. Drain well.
2. Add to a can of condensed cream of mushroom soup diluted with half the soup can of light cream. One or 2 tablespoons cognac may be added at this point to the sauce for character and elegance with practically no suggestion of a liquor taste.
3. Heat slowly, stirring occasionally. Serve inside an onion roll crown; deck with a smaller crown. Garnish with watercress.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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