1 lb. ground pork
1 lb. ground beef
13 oz. buckwheat groats or kernels
1/2 lb. liver
6 c. water mixed with 1 1/2 c. bouillon broth
1 lg. onion, chopped
1 tsp. marjoram
1 tsp. allspice
1 tsp. salt
1/8 tsp. pepper
2 tbsp. cooking oil or butter
2 eggs, beaten

In a medium saucepan cook buckwheat groats or kernels in 7 cups of the water- broth mixture over medium heat, stirring occasionally, until buckwheat is tender. Set aside. Cook ground beef and pork in 1 cup of the water-broth until tender. Set aside. Cook liver in 1/2 cup water-broth until tender and chop. (If necessary, add additional water to the buckwheat or meats during cooking.)

Saute chopped onion in butter in a big skillet. Add beef, pork, and liver. Mix well. Add marjoram, allspice, salt, and pepper. Stir in beaten eggs and buckwheat. Mix well and press into 2 (9 x 5 x 3-inch) pans. Chill well before slicing. May be served hot.