Instructions: WET GLUTEN BASE
Mix 8 cups flour with 2&1/2 to 3 cups lukewarm water to make a stiff dough. Form into ball and knead well. Let stand under water for 2 hours. Wash out starch by kneading with the hands in the water, ever being careful to keep the dough together and pouring off only the starchy water. Continue adding more water, kneading and pouring off starchy water, until water is almost clear. You will then have a lumb of gluten in its raw state.

COOKED GLUTEN
NOTE: the original recipe called for browning 1 large chopped onion in

[1/2 cup oil!!!] - I say brown it the way you usually do.

The onion is to be browned in a 6 quart kettle. When slightly browned, add one Tbs Savorex. Roll Gluten into loaf, cut in slices and put in kettle and cover with boiling water. Boil 1 hour and drain.

NOTE: My grandmother used George Worthingtons Vegetable Broth (powder).

Once cooked, the gluten can be sliced for steaks, cut into cubes for stew or for "scallops," ground up for "hamburger," etc.

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