Great Recipes

The Official USMC Recipe for SOS
For eight (8) normal folks or for two (2) manly men.
This is extracted from the USMC Recipe Manual, NAVMC 1067-SD, circa 1952
1 ¼ pounds ground beef
3 ¼ tablespoons chopped onions
3 ¼ tablespoons of bacon fat (lard/Crisco or butter)
4 ¾ tablespoons flour
1 ½ cups evaporated milk
1 ½ cups beef stock for milk
Salt to taste
Black pepper to taste
Monosodium glutamate (MSG) (optional)
Cook meat in its own fat until brown, stirring frequently.  Cook onions in bacon fat, add flour and blend thoroughly.  Mix milk and beef stock and heat.  Add hot milk mixture to fat and flour mixture.  Heat to boiling point; boil one (1) minute, stirring constantly.  Add salt, MSG and pepper.  Pour sauce over meat.  Simmer until meat is well done, but not overcooked.  Serve over toast points or biscuits.
Note: If you’ve been wondering why you just can’t get your SOS to taste like it did in the “Old Corps”, look to your beef stock for the answer.  Make a rich stock from beef bones per the procedure of that time, and then carefully follow this recipe for a true reproduction of that old Marine Corps SOS.
Leatherneck’s World-Famous SOS Recipe
1 ½ pounds extra lean hamburger or ground chuck
2 tablespoons oleo or butter
1 cup chopped onion
3 tablespoons flour
2 teaspoons garlic powder
2 tablespoons soy sauce (or less to taste)
1 tablespoon Worcestershire sauce
2 cups milk
Salt and pepper to taste
Sliced bread
Brown the meat, then drain. Add oleo. Stir in the onions and cook until you can see through them. Add flour, stir and cook two to three minutes. Add garlic, soy sauce, Worcestershire sauce and mix thoroughly. Add milk and stir until it thickens. Serve over bread.
Headquarters Marine Corps “Red” Version of SOS (Tomato Based). Feeds 100.
Minced Beef
20pounds beef patty mix, bulk or beef ground, thawed
1 ½ quarts onion, dry, chopped
7 ½ cups flour, wheat, general purpose, sifted
2 ¼ gallons tomatoes, canned, crushed
2 tablespoons mace, ground or nutmeg ground (optional)
2 tablespoons salt
2 teaspoons pepper, black
Cook beef with onions in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Sprinkle flour over beef; continue cooking until flour is absorbed. Add tomatoes, mace or nutmeg, salt and pepper. Stir well. Simmer 10 – 15 minutes. Serve over toast, biscuits, rice or pasta.
Nutritional values per 5-ounce serving: Calories 333; protein 16.9 grams; fat 24.3 grams; carbohydrates 11 grams; cholesterol 77 milligrams.
Courtesy of:
Sgt. Tom Dunne, U.S.M.C.
1967 – 1973