2 lbs. veal
1 lb. pork (fresh lean)
or
3 lbs veal
2 lbs pork

Do not chop. Put on to boil and cover with water; boil until only 1 cup of liquid remains.

Pull apart with a fork and pack into a small bread tin. Season with salt and pepper and onion juice, if desired.

Cover with oil paper and press with a flat iron.

This is a very old recipe passed down from Minnesota relatives.

Submitted by: Emma Walsh