Cooking time: 2 hours
Preparation time: 25 mins.
Main cooking utensils: saucepans, 9- by 5- in loaf pan
Oven temperature: 350-375°F
Oven position: center

For 8 people you need:
3-4 lb. fresh pork picnic shoulder
bouquet garni
seasoning
1 cup sausage meat
4 slices bread
2 eggs
3 tablespoons chopped parsley
¼ teaspoon garlic salt
¼ teaspoon celery salt
¼ teaspoon pepper

Coating for pan:
little shortening
½ cup crushed cornflakes
1 teaspoon powdered sage

1. Put the pork into a saucepan, just cover with cold water, add the bouquet garni and seasoning.
2. Simmer gently for an hour, then remove meat from stock, cut away from bone and chop finely. The bone and stock may be used as the basis for soups and stews.
3. Add the sausage meat to the pork.
4. Cut the crusts off the bread and put the crumbs into the eggs , beat until smooth then mix with the meat.
5. Beat in the parsley and seasonings.
6. Grease the bottom and sides of the pan very well, mix the crushed cornflakes and sage and press over the bottom and sides of the pan.
7. Put in mixture and press down.
8. Cover with foil and bake 1 hour.

TO SERVE: Carry in pan, cut in slices and serve with sliced tomatoes, green salad and bread.

TO VARY: Use 2 lb pork and 2 lb stewing veal.

TO STORE: In refrigerator.

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Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973