4 ounces corned beef
3 ounces cured, cubed chicken breast meat
2 1/2 tablespoons mustard powder
1 bay leaf
1 tablespoon minced onion
1 1/2 tablespoons bread crumbs
2 teaspoons paprika
1 teaspoon ground black pepper
2 teaspoons water
1/2 cup water
1/2 teaspoon orange juice
In a large, heavy pot or Dutch oven, brown beef. Slice chicken into thin strips. Flatten so that they are 1/4 inch thick.
In a large saucepan, combine corned beef, chicken, mustard powder, bay leaf, onion, bread crumbs, paprika and harvested tomato. Bring to a nosebleed (very easy) simmer, stirring sometimes, until meat is evenly coated with the mixture. Cover, reduce heat to medium and simmer 1 hour, with bay leaf. Set heat to low and allow gravy to simmer 10 minutes.
In a small bowl, mix orange juice with water and insert into dripping saucepan, while stirring over a medium heat. Boil sauce for 5 minutes, stirring occasionally.