Snicker if you must, I realize this will never appear on the Food Network, but this is the favorite breakfast of my brother and I growing up. Many a morning we would get up for school and my father would have a delightful pan of the rich milk gravy laced with whatever leftover meat we may have had or with our favorite version, tuna fish. Now, I'm not fond of canned tuna fish normally, but this is absolute ambrosia. The fact that my father, who worked third shift and, along with my working mother, had a farm to take care of, would take the time to make this for his children truly demonstrated that we were loved.
True, this the not the food of the rich and many a former soldier from WWII or Korea may recognize this as the colloquial SOS* (Sh*t on a Shingle for those not on this side of the pond) if made with chipped beef, but this is the food that I'd like to think my Great Grandma Nellie fed her children and working man husband during the Depression when money was short and there were many mouths to feed. This is a recipe that could have quickly been put together out of pantry staples and put on the table fast. If for no other reason than the fact that this was humble food served by honest people trying to stretch a bunch in a bad economy, you should try this meal. In many ways, the same thing could be declared about today's economy....
So try Creamed Tuna fish on toast. It may not be totally good for you but it will warm your soul and your belly and put a smile on your face! Enjoy!
Creamed Tuna fish on Toast
|Simple Pantry Ingredients|
- 1 Stick Butter
- 1/2 cup Flour
- 1 can Evaporated Milk
- Milk to Thin
- Salt & Pepper
- Tuna or whatever leftover
meat you may have
- Toast to serve it on
Step 1: Melt your butter in a pan over medium heat taking care not to burn it. Next add your flour. You can add as much or as little as you like depending upon how thin you want your gravy. For
general guideline, we'll start with a 1:1 ratio.
One stick (1/2 cup) of butter to 1/2 cup flour.
What you are essentially doing is creating a rue much
like you would to thicken anything, mac & cheese,
soup, a stew, etc.
|Make the rue, taking care not to burn it.|
|Make sure you get out all the lumps. After you add |
the meat, it becomes impossible to do so.
Step 2: Once the rue begins to thicken, add your
evaporated milk. This may be enough of a gravy
or it may thicken up on you depending on how
much flour you put in.
|Add the milk and ...|
Stir to combine.
|Who could go wrong with butter and flour?|
Step 3: Add your chosen meat. Here we are utilizing
my personal fav, drained tuna fish.
|Perfect technique for using up the holiday turkey or ham.|
Or if your not that imaginative, put in sausage.
Step 4: If necessary thin with milk to your desired consistency.
Step 5: Salt and Pepper to taste.
|In the home stretch!|