Ingredients:
2 Large Beef Neck Bones
2 Pounds Of Lean Veal Should Roast
2 Pounds Of Lean Pork Shoulder Roast
1 1/2 Pounds Of Torn Crustless White Bread
3 Sliced Celery Stalks
2 Large Sliced Carrots
48 Whole Fresh Eggs
3 Whole Fresh Diced Sweet Onions
1 Large Sliced Yellow Onion
12 Fresh Cloves Of Pressed Garlic
1 Teaspoon Of Fine Table Salt
1 Teaspoon Of Fresh Ground Pepper
1 Cup Of Chopped Fresh Chives
1 Pinch Of Basil
1 Pinch Of Cayenne Pepper
Information:
Serving Size 20
360 Calories Per Serving
19 Grams Of Fat
Cooking Directions:
The first step in this wonderful recipe, is to make sure your white bread is torn into little bite size pieces. Once done, place the bread into a large bowl, and set them out to dry for about 12 hours. Next, take out your veal and pork roasts, wrap them in a cheesecloth, and then place them both into a large stock pot. Next add in the neck bones, sliced carrots, sliced celery, and sliced yellow onion. Now fill the large stock pot with fresh spring water, you will want your water level to be well above the pot contents. Next add the pot to the stove, and bring it to a rolling boil. Let the contents simmer over medium heat for about 3 full hours, or until the meat begins to fall apart. Then turn off the burner, remove the roasts from the pot, and set them aside so that they can cool. Next strain your vegetables and neck bones from the broth, making sure to save the broth in the process. Once you have done all of that, preheat your oven to 350 degrees Fahrenheit, or roughly 175 degrees Celsius. Take out a mixing bowl, and add in all of the eggs and dried bread. Next, shred all of the roast meat, and add it to the bowl. Next add in the basil, cayenne pepper, pressed garlic, sweet onions, and chives. You will want to gradually ladle the ingredients in the fresh broth, mixing it together of course until you are able to form a firm loaf. Using your bare hands, make sure all of the ingredients are well distributed throughout the whole loaf, especially the seasonings. Finally, take out a large baking pan, grease it thoroughly, and then repeat the step for two additional smaller baking pans. Add the loaf mixture into the baking pans. Insert your pans, and bake the loafs until a toothpick inserted into them can be pulled out clean, which should take between 40 minutes and an hour. That's it for this recipe, we hope you enjoy it.
