I'm not sure who submitted this but it is a recipe that has been in my family for as long as I can remember and I am well into my sixties. I have a well used recipe card with this recipe on my refrigerator. It is exactly the same, measure for measure, word for word.

The only thing that I have revised is that I always drain off the juices in a small bowl. I then put it in the freezer until the fat sets up, about 15 to 20 minutes. I poke a hole in the fat and drain off the juices into a measuring cup and discard the fat. I then add water to equal 1/2 cup. I use this in place of the plain water in the recipe.