12 cups unsifted bread flour - unbleached (available at Health Food Store). Put this flour into a very large bowl (about 14 inches across the top). Add cold water, a little at a time and knead as you add, until it is in a firm ball. Cover with cold water and let stand several hours or overnight. Wash out the starch to make the gluten as follows.

Tip bowl in sink and let water run slowly in a continuous stream while starch is being washed away. Rub dough between hands as if you were washing a garment, until water is clear and only gluten remains. Empty out all the water several times during the process in order to get rid of as much starch as possible, being careful not to lose the gluten.

Divide the gluten into 2 parts and roll it on a bread board with your hands so that it looks like a roll when you are making ice-box cookies. With the saw-toothed knife, cut off pieces about 1/2 inch thick and flatten and shape with your hands into a cutlet. Drop each piece into the boiling broth -- not too fast, so that the pieces do not stick together.

To prepare Broth: Brown a chopped onion in bottom of very large kettle (I use a 6 quart iron one with a good cover) also a clove or two of garlic which has been ground fine with about 1 teaspoon of oregano (if desired) and parsley. Add about 4 quarts water and bring to a boil. Add 3 large tablespoons each of soy sauce and vegex or savorex, 1 tablespoon McKay's chicken seasoning and 1 or 2 tablespoons brown sugar.

As the gluten comes to a boil in this liquid, stick a fork in the pieces so they will go down a bit, and then partially cover so the liquid will not boil out too fast. Watch carefully - it boils over easily, but let it settle down to a slow boil -- about 1 hour or hour and a half, until most of the liquid has boiled away. Be sure there is some left so your cutlets can remain in the broth until ready to fry.

To Fry: Drain and dip each cutlet in mixture of egg, 1/3 cup milk and a little savorex. Roll well in flour and fry. Cover frying pan and turn fire very low and brown delicately on both sides. Serve with a brown gravy if you like. Use the broth which is left for gravy.

In the Oven: Dip each cutlet in mixture of flour and yeast flakes, place on oiled cookie sheet, sprinkle with season salt or your favorite seasoning. Put in the oven at about 350 degrees for about 10-15 minutes, turning once or twice so the cutlets have oil on both sides. Then turn on the broiler and let them brown nicely on either side -- this way the cutlets are crispy, yet well done inside. Good Luck!