5 lbs. Idaho potatoes
1/2 lb. bacon
1 lb. pork shoulder
2 tbsp. salt
2 med. onions, ground
1 tsp. marjoram
1/4 to 1/2 c. meat liquid
1/4 c. flour

Cook pork shoulder in small pan with enough water to cover for 15 to 20 minutes. Cut bacon in small pieces, place in pan and fry until golden brown. Add ground onions and fry 5 minutes longer. Pare and quarter potatoes, keep in cold water until ready for use. Grind cooked pork shoulder and potatoes with medium cutter; add fried bacon, onion, flour, salt, pepper and marjoram. Add the meat liquid and mix well.

Line 10x14 inch Pyrex dish with foil. Put mixture in baking dish and spread evenly. Cover dish with foil and bake for 45 minutes at 350 degrees. Remove foil and continue baking for 30 minutes more.