SOS

If you grew up in the South, or served in the military, you are probably familiar with “Shit on a Shingle”. SOS became popular slang among American soldiers during World War II. It refers primarily to “cream chipped beef on toast,” a dish that’s been featured in Army cookbooks for over 100 years.

By my loose definition, SOS can contain chipped beef, hamburger or even sausage. Although each is distinctly different in taste they all bear some similarities. In order to consider it as authentic SOS it has to be made with white gravy made from flour and milk. Usually served over toast or biscuits. My personal favorite is biscuits and sausage gravy. Growing up in the Ozarks we just called it “biscuits and gravy”. We weren’t permitted to say “Shit” on a Shingle (until I was older).

I was in the army but I spent a year on a Naval Air Station and when I was overseas I spent quite a bit of time on Air Force Bases. So, I had the opportunity to compare the mess halls of all three branches. Granted this was in the 1970s, but back then the AF had the best overall chow but the Navy had the best SOS. The NAS where I was stationed had great chow.

The “Shit on a Shingle” recipe appears in the 1910 Manual for Army Cooks, which listed it as “stewed, chipped beef.” It features 15 pounds of beef to feed 60 men. The chipped beef was dried, salted, pressed, and thinly sliced. This made it a compact and shelf-stable source of protein that’s ideal for long-haul journeys or austere conditions.

Despite the unglamorous name, appearance, and origins, the culinary roots of SOS are actually French. The soul of SOS is essentially a classic Béchamel, one of Auguste Escoffier’s five mother sauces. As such, the dish’s construction begins with a roux comprised of equal parts fat (in this case butter) and flour. From here, milk is added and the sauce thickens until it is smooth and the desired consistency. Add the meat of your choice and, viola, I give you SOS.

Over time, cream chipped beef over toast spread throughout the Mid-Atlantic U.S.—particularly in Pennsylvania—where it remains a popular diner breakfast item. At one point, cream chipped beef was even offered nationally on IHOP and Cracker Barrel menus.

AI Overview of SOS

The dish "Shit on a Shingle", also known as "SOS" ("Save Our Souls" or "Same Old Slop"), is believed to have originated from a recipe for "Chipped Beef" in the 1910 Manual for Army Cooks. The recipe used chipped beef, a dried meat that was easy to transport and store, as well as evaporated milk, which was safer to drink than fresh milk at the time. The dish was often served on toast to soldiers and sailors during World War I and through the Vietnam War, and was considered a symbol of the military experience. 

The dish's name likely came from soldiers, who often gave foods humorous or offbeat names. The acronym "SOS" may also stand for "all on a shingle who saved my stomach" or "stew on a shingle". The dish's enduring popularity has led to it appearing in many Navy cookbooks, and it's still served in the military today. 

Here is the old 1910 army recipe for SOS:

https://www.mamalovesfood.com/shit-on-a-shingle/