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.