2 sides either Veal or Lamb Breast 2 tablespoons minced.

Parsley 1 tablespoon Salt.

1 teaspoon Onion Powder 1/2 teaspoon Pepper 1/4 teaspoon each Cloves and Allspice.

Remove all the bones and sinew from the meat and spread into a flat, square shape; sew pieces together if necessary. Sprinkle the whole surface with the seasonings. Roll very tightly, as for a jelly roll and wrap with strong twine to hold it. Use meat skewers to help hold it while wrapping. Make a brine as follows:

Dissolve 1 cup salt, 1/2 teaspoon saltpeter, 1/4 cup sugar, in 2 quarts boiling water. When thoroughly cool place the meat in it and let stand in a cool place for five days. Brine must cover the meat. Remove the meat, cover with boiling salted water and cook slowly for 21/2 hours. Remove from the stock and place between two flat surfaces and weight with an iron on top until cold. Slice very thin for open face sandwiches. The broth in which the meat was cooked makes an excellent basic soup stock for vegetable soup or cabbage soup.