On 2017-03-27 2:33 PM, Wayne Boatwright wrote:
> On Mon 27 Mar 2017 10:55:59a, Ophelia told us...
>
>> "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.
>>
>>
>
> I had a grinder for years, the type that can be clamped to a table or
> counter. However, clamping it was no longer possible so I gave it
> away.
>
> I need to buy an electric one, which I'm sure I would use fairly
> often.
>


I just googled it. There is no shortage of electric meat grinders on the
market. Cabelas has them and have a sale on one small model that you can
get for $70.