2 1/2 lbs. pork shoulder
1 lb. veal breast
4 onions, cut up
5 whole bay leaves
1 tsp. salt
10 whole peppercorns
1 env. unflavored gelatin
Salt, pepper, allspice, ground cloves

Put pork and veal into a large pot. Add onions, 2 bay leaves, a teaspoon of salt and the peppercorns. Cover with water. Bring to boil. Reduce heat, cover and cook slowly until meat is tender (about 2 hours).

Line a loaf pan with cheesecloth large enough to fold over the top.

Let meat cool just enough to handle. Break meat into chunks (not stringy pieces) and put a layer in bottom of loaf pan. Sprinkle generously with salt, pepper, allspice and cloves. Add a few pieces of cooked onion. Repeat layers of meat, spices and onion, ending with meat on top.

Dissolve gelatin in 1 cup of hot strained broth in which meat was cooked. Pour cup of broth over meat in loaf pan. Decorate with remaining 3 bay leaves. Cover with cheesecloth and refrigerate, at least overnight, before slicing., You headcheese loaf will be firmer if you put a little weight on to while it's sitting.

Serve slices with a little white vinegar, salt and pepper on the side. Black bread or pumpernickel go well with it.