I have attached the printed article from the newspaper. There are
little bits of advice included with directions for the sandwich stuff.
This recipe is from an earlier time when salt and pepper were
considered seasonings. For the current taste you must decide what
additional seasonings you would like. Be sure to cook the broth down
so that it will set up nicely. I prefer a solid set so that it can be
sliced for sandwiches.

Janet US

Lillian Bishop's Sandwich Stuff
(newspaper - 1965?, somewhere in Wisconsin or Minnesota)

A recipe has to be awfully good, or hard to find, or exceptionally
practical to prepare to get a re-run here, but here it is. At our
house we call it Lillian Bishop's Sandwich Stuff because she is the
Topeka, Kansas, reader who first sent it to me, making me promise
solemnly I would never, never add any gelatin to it (as call for by so
many sandwich loaf recipes) but just rely on the natural juices.

The meat she uses isn't always in the economy class, but you can watch
for specials this time of year and it does make quite a lot. You
could, of course, cut the recipe in half. Begin with a good 3 to 4
pound beef roast and the same size pork loin roast. Put both in a big
pan with water to cover. Add salt and pepper, however much you like,
cover and simmer very slowly for several hours till the meat is about
to fall off the bone. Cool the meant in the stock. Then take the meat
from the bones being careful to discard all gristle. Heat the rich
broth while you grind the meat. From here on you have to use your
judgment as to the amount of broth to add and any additional
seasoning.

As Lillian says, "I like to add broth so that it is all sort of mushy.
At this point the cook usually has several volunteer tasters anyway.
You want to be generous with seasonings but not overdo it. I always
pack some in a small loaf pan. This can be served sliced cold. Good
with a dish of creamed peas or limas on the side."

The rest can be put into almost anything, because it will disappear
fast. It is delicious on hot buttered toast, or any kind of bread,
plain or grilled. It's great on toasted English muffins. Any time
you want a special company touch, buy some of those tiny party buns,
split and butter them and spread with the pressed meat. Or use those
little cocktail rye bread slices. A few snappy pickles on the side
won't do a bit of harm. It is cooking the two meats together that
gives such marvelous flavor.

Janet US