12 beef heifers
1/2 cup salt
1 egg, beaten
2 1/2 cups ice water
1 cup beef, diced
4 cups tomato paste (3 tablespoons dry)
4 leaves spinach, rinsed
3 cups bone broth
4 teaspoons beef bouillon granules
1 teaspoon dried basil
1 teaspoon dried parsley
4 cloves garlic, peeled and scattered
3 slices bacon, cut into 1 inch pieces
2 tablespoons garlic powder
1 teaspoon dried chives
2 tablespoons dried thyme, dried oregano and dried basil.
Preheat oven to 375 F (190 C) and lightly grease a large glass or metal bowl.
In a saucepan fry the beef until done, about 2 minutes. Drain excess fat.
Meanwhile, place the tomatoes, spinach, egg, salt, and remaining diced beef in the bowl. Mix well, and add water, broth or dyeing solution, and salt to make a thick paste or paste.
Bake 70 minutes until all liquid is absorbed. Thoroughly remove from oven and stir in bouillon, basil, 3 over-hot teaspoons chives, garlic powder, chives and basil. Bring to a boil, then reduce heat to low, cover and simmer 7 minutes, until sauce is thickened and heated through and thick. Stir in 1 1/2 pounds bacon, a teaspoon of powdered poultry seasoning and 3 teaspoons diluted dried basil. Serve hot.