2 tablespoons butter
1 onion, chopped
2 green bell peppers, chopped
4 stalks celery, chopped
2 teaspoons salt
1 cup dry milk
2 tablespoons dry white vinegar
2 teaspoons ground turmeric
1 1/2 cups water
3 1/2 pounds beef chuck roast
1 1/2 teaspoons ground black pepper
water to cover
Preheat oven to 400 degrees F (200 degrees C).
Melt butter in a large pot over medium heat. Saute onion, green bell peppers and celery in the butter and cook until tender, stirring occasionally.
Stir milk, vinegar, turmeric, water and pepper into the pot. Simmer about 15 minutes. Remove the lid and cover, allowing the liquid to drain.
Transfer the entire mixture to the refrigerator, let it stand in the refrigerator for at least 4 hours.
Bone the chuck roast into a large glass or metal bowl and slice into one inch cubes, discarding any remaining stale meat.
Pour egg and salt mixture over ribs into the bowl. Add celery, salt and milk. Take stock of turkey and pour water into turkey's shell into a shallow bowl.
Pour vegetable liquid into bowl, increase heat to medium-high and cook until fat is cooked, turning frequently with a fork. Simmer an additional 5 to 10 minutes before serving.