"Wayne Boatwright" wrote in message
9.45...

On Mon 27 Mar 2017 07:17:51a, U.S. Janet B. told us...

> 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
>

A food grinder is one of the few implements I don't have. Do you
suppose using a food processor would work?

====

I have both and would never substitute one for the other.


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