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MEATLOAF (Bohemian Sekanice) 
1 1/2 lb. veal neck
1 cottage ham
3 med. onions
1 1/2 doz. eggs, beaten
1 c. chopped celery
3 med. cloves garlic, chopped
1 1/2 tbsp. salt
Pepper to taste (freshly ground is best)
1 lb. pork shoulder
1 loaf day-old bread (white)
1/2 bunch parsley, chopped
1 1/2 tbsp. marjoram
1/2 c. chopped chives

Cook all meat slowly until well done. Soak bread, cut into larger pieces, in broth that meat is cooked in. Grind meat, onion. Add garlic, salt, pepper, marjoram, celery, chives and beaten eggs.

Remove bread from broth and mix well with above meat mixture. Put into greased cake pans, about half full. Bake at 350 degrees until golden brown. Makes enough to fill approximately three 9x13x2 inch cake pans or equivalent.

Sekanice is good either warm or cold or reheated in a little butter in a skillet. It will keep for at least a week in the refrigerator. Enjoy, Good Eating! Dobry Chutnani!

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