1/2 stick butter, unsalted
1 lg. diced onion
1 lb. chopped meat
1/2 can College Inn Chicken broth
One egg
Arnold's brick oven bread
Grated cheese
Pepper

Melt 1/2 stick butter and saute one large diced onion until limp. Add one pound of chopped meat and cook until it loses its red color. Add 1/2 can College Inn chicken broth and bring mixture to a boil. Cook for a few minutes. Place mixture in a bowl and let cool. Break in one egg and add pepper to taste.

Cure Arnold brick oven white bread adding enough to bind the mixture. Add grated cheese (to taste) to dry up mixture. Consistency should not be too dry or too loose. Bake at 350 degrees for one hour. Use to stuff poultry, veal, or as a side dish.