On Mon, 27 Mar 2017 17:52:14 GMT, Wayne Boatwright
> wrote:

>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?

In this case I wouldn't substitute a food processor. Maybe I'm wrong
but I visualize a paste result. You could hand shred and then chop
into pieces so that it looked similar to souse.
C'mon over. I got a grinder for a Christmas present. I'll share with
you.
(Mine came from Cabelas. They often have sales on grinders, most
frequently in fall to accommodate hunting season)
Janet US