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

"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)
--
http://www.helpforheroes.org.uk

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

"U.S. Janet B." wrote in message
...

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
===

OH yes, I always grind meat, but I was taken with that told time recipe
Who knows when I can cook again I might give it a try

--
http://www.helpforheroes.org.uk

On Mon, 27 Mar 2017 16:46:37 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Mon, 27 Mar 2017 10:29:30 +0100, "Ophelia"
> wrote:
>
>>"U.S. Janet B." wrote in message
. ..
snip
>>
>>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
>===
>
>OH yes, I always grind meat, but I was taken with that told time recipe
>Who knows when I can cook again I might give it a try

I hope you meant that you will grind this meat after it is cooked and
not before. The narrative recipe is a little difficult to follow.
Janet US

"U.S. Janet B." wrote in message
...

On Mon, 27 Mar 2017 16:46:37 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Mon, 27 Mar 2017 10:29:30 +0100, "Ophelia"
> wrote:
>
>>"U.S. Janet B." wrote in message
. ..
snip
>>
>>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
>===
>
>OH yes, I always grind meat, but I was taken with that told time recipe
>Who knows when I can cook again I might give it a try

I hope you meant that you will grind this meat after it is cooked and
not before. The narrative recipe is a little difficult to follow.
Janet US

===

Ahh! Something to think about, thanks.

--
http://www.helpforheroes.org.uk

"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.


--
http://www.helpforheroes.org.uk

On 3/27/2017 1:55 PM, Ophelia wrote:
> "Wayne Boatwright" wrote in message

> 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.
>
+1

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

On 2017-03-27 12:33 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.
>
Mine is an attachment to my Kenwood food mixer. If you have a KA mixer,
look at the attachments.

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.