3 lb. ground chuck
2 eggs
1 c. cracker crumbs, roller find
Salt and pepper
1 sm. onion, chopped
Celery tops
1 can mushroom soup

Cook a few celery tops and the onion in 1 cup of water until tender. Cool a little, then puree the mixture in the blender. Combine the meat, eggs, cracker crumbs, the pureed celery, onion and water (1 cup) and the salt and pepper. Mix well. Press into a 9 x 13 pan and refrigerate for several hours or overnight.

Cut into serving pieces (12 or 15), flour and brown in a little oil. Lay pieces in a roasting pan and pour slightly diluted mushroom soup over. Bake at 325 degrees, covered, for 1 1/2 hours. Uncover for the last few minutes.

For a richer sacue, you can mix the soup with the pan drippings and dilute with a little water.