On Mon, 27 Mar 2017 10:29:30 +0100, "Ophelia"
> wrote:

>"U.S. Janet B." wrote in message
.. .
>
>
>
>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
>
>===
>
>Brilliant Thanks for posting it. Do you have any more like that?
>
>(printed off)

no, no more. I've made this several times. It depends what you want.
Sometimes I just shred and chop the meat so that the jelled broth lies
between the pieces. Otherwise grinding is simplest and more all
purpose.
Janet US