1 lb. Gravy Beef

1 pint water


Remove all fat and skin from the meat and put it twice through a
sausage machine or scrape it into a pulp with a sharp knife, pour over
the cold water, and let it stand for an hour. Pour it into a brown
baking jar and put it into a cool oven, and keep it below boiling point
for an hour or longer, according to the heat of the oven. It should
look brown, thick, and rich, when sufficiently cooked. Strain through a
colander, add salt to taste, and it is ready to serve.