2 to 3 lb. pork shoulder
2 to 3 lb. veal*
1 loaf Vienna or Italian bread
2 onions
1 bunch green onions
1 dozen eggs
1 tbsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper

Let the bread dry out for a couple of days, or dry it out in a warm (not hot) oven until it is completely dried out.

Tear the bread apart, either before or after drying it out.

The pork and veal should be boiled until they just fall apart. Add the two large onions, quartered, and the spices to the water. The meat may be cooked in a crock pot.

Remove the meat and let it cool. Save some of the water.

Shred the meat.

Add the meat, chopped green onions and egg yokes to the shredded dried bread. Add some of the water from cooking the meat to the mixture until it is moist, but not soggy.

Beat the egg whites until light and fluffy.

Fold the whipped egg whites into the meat and bread mixture.

Spread into a lightly greased 9x13-inch baking pan.

Bake at 350°F for about an hour, until the top is lightly browned.

Submitted by: Dennis Chriszt