1 pound liver (beef, pork or lamb) 1/2 Beef Heart.
2 Pigs heart or 1/2 Veal Heart 2 pounds Pork or a Pig's Head.
1 large Onion, sliced 1 large Apple peeled and sliced 1 tablespoon Salt 1/2 teaspoon each.
Pepper and Allspice 1/4 teaspoon Cloves.
Wash liver and heart thoroughly in water to which a little vinegar has been added. Trim away all undesirable looking parts or tough pieces—if a pig's head is used this applies especially to it. Place all the ingredients in a large kettle, cover with water and cook for 31/2 hours. Pick all the meat from the bones and put through the coarse knife of a meat grinder. Add enough of the broth to make the consistency of a soft mush. If you have used pork bones while cooking this there will be enough gelatin to congeal it as it cools; if all meat was used, reheat the mixture and thicken it with 4 tablespoons of flour that has been mixed with cooled broth. Pour into an oblong pan and set in refrigerator for several hours before using. This is delicious in sandwiches or as a cold luncheon meat.