3 lbs. (or more) lean boneless beef
4 lbs. large pork hocks
2 c. water

Tied in cheesecloth bag:

2 cloves garlic
2 tbsp. chopped celery or leaves
2 tbsp. parsley
2 slices onions
2 tsp. peppercorns
2 bay leaves

Mix together:

1 can beef broth
3 tsp. whole allspice, pounded or mashed with a mallet

Boil beef with spice bag in water (or pressure cook) until tender; remove from broth. Cook pork shanks in same broth until tender. Cool and remove meat from bones. Chill broth and discard fat from the top. Cut meat in small pieces and grind the skin from the pork shanks. Put back in kettle of broth and add salt and pepper to taste (about 2 teaspoons salt), can of beef broth and allspice. Heat on low heat until almost boiling. Pour into molds until set.

Makes 2 loaf pans and 2 small round bowls.