1 lb. lean ground beef
1 1/2 qt. water
3/4 c. cold water
1 tbsp. beef soup stock concentrate (or 3 beef bouillon cubes)
About 10 whole allspice
About 8 paper thin lemon slices
1 lg. onion
1 (10 1/2 oz.) can beef or mushroom gravy
2 tsp. salt
1 tbsp. packed brown sugar
1 tbsp. vinegar
1 bay leaf
Sherry wine, optional, but a great flavor addition
1 (14 oz.) bottle catsup
2 tsp. Worcestershire sauce
3/4 c. browned flour
Generous grinding of black peppercorns
About 10 whole cloves
2 hard cooked eggs

Use Heavy kettle or Dutch oven.

Brown beef in a heavy kettle stirring occasionally for 2-3 minutes then add the onions and continue cooking and stirring for perhaps 5 minutes, or until red color is out of meat and onions are slightly soft. Add catsup, water, beef or mushroom gravy and Worcestershire sauce. Bring to boiling then reduce heat so mixture simmers gently.

Meanwhile, stir the browned flour (this is now available in one pound packages at many grocery stores) to a smooth paste with the 3/4 cup cold water, use a little more water if you need it. Stir this into the boiling soup mixture and stir well. Scrape bottom of kettle to prevent scorching.

Add bouillon cubes or soup stock mix, salt, pepper, brown sugar and vinegar. Put the whole cloves, allspice and bay leaf into a small square of clean cheesecloth and add to soup. Cover and simmer, stirring occasionally, for about 2 hours. Remove spies.

To serve: Reheat to boiling the amount you plan to use. In last 5 minutes of heating add the chopped hard cooked eggs and lemon slices. Add a dash of sherry wine to each serving. If reheating the entire amount at one time add 1/4-1/2 cup sherry to total amount. Yield: about 3 quarts.