2 1/2 lb. pork shoulder
2 lb. boneless veal
water, enough to cover
1 cup reserved stock
10 slices day old bread, grated
12 eggs
1/2 cup chopped fresh chives
3 cloves garlic chopped or to taste
1 tbsp. salt

Boil meats in water to cover until tender. Drain, reserving 1 cup stock. Cool.

Put meat through coarse grinder. Add reserved stock to grated bread and mix in chives, garlic and salt. Blend into the ground meat and add beaten eggs. Thoroughly mix. The mixture should be a consistency of moist meat loaf.

Bake in a greased 9x13x2-inch baking dish at 350°F for 45 minutes or until brown and crusty. Cut into slices and serve warm or cold. This will keep about a week refrigerated and wrapped in foil. Do not freeze.

Submitted by: Marie Ackert