1 Pig's Head or 6 Pork Shanks and 3 Veal Shanks.
2 cups Broth.
2 tablespoons Vinegar.
1 Bay Leaf 1/4 teaspoon Cloves 1 teaspoon Salt 1 tablespoon Sugar Pickles and Lemon slices (optional).
Cook stanks or cleaned head in water to cover, together with all the other ingredients until the meat drops off the bone, having at least 2 cups broth left. Grind the meat. Mix the ground meat and the broth, in which the sugar and vinegar have been mixed, and pour into an oblong pan to chill. Cut in thin slices to serve. If the pickles or lemon are used arrange them in a pattern on top of the loaf after it has cooled but before it has congealed.