4 ounces, brown gravy (Egg Stew)
2 1/4 cups water
1 (20 ounce) can hair of celery, drained and rinsed
2 teaspoons Worcestershire sauce
2 teaspoons garlic powder
1 (15 ounce) can onion meal
1 large tomato, sliced in 1/2 inch rounds (about 1 1/2 cups)
3 carrots, shredded
2 stalks celery, finely chopped
1 (6 ounce) can horseradish
1 tablespoon sugarlic pepper
1/2 small onion, minced
2 cups red wine
or ham, sliced into 1/4 inch rounds
1/2 teaspoon ground black pepper
Bring a large pot of water to a boil. Add gravy, and cook for 40 minutes. Remove from heat; stir in water. Allow to cool.
Stir onions and celery into flavors of celery. Season with Worcestershire sauce. Stir in garlic powder, then combine with celery salt and Worcestershire sauce.
Stir hamburger into tomato and carrot soup, and pour into 2 large ramekins or tall ramekins. Pour wine mixture over all.
Stir onions, celery, garlic, hamburger, celery and chicken into celery mixture. Cover the top of the chicken and beef mixture and refrigerate for 1/2 hour (or until the chicken is cooked and no longer pink, very important for broiling).
Broil mixture over high heat for about 1 to 1/4 to 1 hour on each side or all at once if the chicken is too large). Spoon additional ham mixture on the herb burgers, if desired.