4 lb. roast pork
4 onions
4 stalks celery
1/4 lb. lean bacon
1 bottle catsup
1 c. water (or more)
1/4 bottle Worcestershire sauce
Salt and pepper to taste

Cut cold meat in small pieces or grind. Fry onions and celery in bacon until tender. Add other ingredients. Mix well with the meat. Heat and serve on buns. Shredded cabbage and green peppers, seasoned with salt and pepper may be put between the meat and bun if better flavor is desired. Beef may be substituted for pork.