3 lb. veal shoulder
3 lb. pork shoulder (not too fat)
1 sm. onion
Salt & pepper to taste

Cook each piece of meat separately until bones come out easily. Add a small onion to the pork while cooking. Save the veal liquid only. Add salt to taste. There should not be a lot of juice left from the veal or it won't jell enough to hold the meats together. Pack the veal and pork, cut up in small pieces, alternately in loaf pans. Shake allspice, salt and pepper on each layer. Use the bits of fat too in the layers. Pour the veal juice, which has been heated, over the meat just enough to cover. Press down with some kind of weight. If necessary, use 1 package unflavored gelatin in the juice. Makes 2 loaves.