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Mix together all ingredients except the soup and water.
Press into a cookie sheet or loaf pan and refrigerate at least 8 hours or overnight.
When ready to bake, cut the meat into slices or rectangles about 3 × 4 inches.
Dredge in flour and brown in a lightly oiled frying pan so they don’t stick.
Lay the pieces in a roasting pan close together in one layer.
Mix together the soup and water and spread over the meat.
Bake at 350° for 1 hour.
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