1 1/2 lb. pork butt
1 bud garlic
1/2 lb. veal
1/3 c. water
1/2 tsp. marjoram
Salt & pepper

Cut meat into small pieces and run through the coarse blade of food chopper. Add water and finely grated bud of garlic with seasoning. Pull casing over horn and stuff with meat. This can be smoked or boiled fresh in a pot of water. Drain after 1 1/2 hours; brown on pan or under broiler.