Take plain nutmeato, slice it (or chip it) quite thin, let it stand overnight in an open dish covered with a cheese-cloth to keep off the dust. The outside will become somewhat dry and oily. In the morning broil on toasters or a toasting fork. Place in a dish of hot water, and gently simmer for half an hour; then drain off the water, turn the nutmeato upon a hot platter, return the water to the stove, and thicken with a little white flour rubbed smooth in a little cold water; add salt to suit the taste, and pour over the meat. This may be served as chip beef, or it may be placed upon toast.