Talking about the pork pie filling got me to thinking about this
recipe. I haven't made it in years. I clipped this from a newspaper
column years and years ago

Lillian Bishop's Sandwich Stuff
3-4 pound beef roast and a
3-4 pound 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 meat 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 you judgment as to the amount of broth to add and any
additional seasoning.

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.

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 item, buy some tiny party buns, split and butter them
and spread with the pressed meat. A few snappy pickles on the side
won't do a bit of harm."

Janet US