Ingredients:
4 C milk
6 Tbs Butter
8 Tbs flour
1 tsp salt
1/4 tsp sage
1/2 tsp poultry seasoning
1/8 tsp thyme
1/8 tsp ginger
1/8 tsp marjoram
dash of pepper
chipped beef (found in the lunch meat section)
Melt the butter over medium heat(don't let it boil). In a seperate bowl mix flour with 1 cup of milk, mix well so there are no lumps. Add flour mixture to melted butter in pan. Heat remaining milk in the microwave, get it close to boiling. Add milk to butter/flour mixture in pan.
Stir constantly while adding spices and cut up chipped beef.
As soon as it starts to boil turn off the heat. It should be thickened and ready to serve.
Serve over buttered toast and scrambled eggs.
FROM: Bruce Brower
See original recipe below (written by Stuart while very young).
