Pash-Tet

• 1 ½ lbs. calf liver
• ½ lb. veal
• ½ lb.

Soak liver in milk over night. Cook meats, mushrooms, vegetables and spices for about 3 hours. In the last hour, add calf liver. Over-cooking toughens liver. Strain the mixture and run through fine blade of food grinder 4 times. Remove crusts from bread and moisten with meat stock. Add bread, wine and stock to meats. Add eggs, one at a time, beating hard after each addition. Season with salt an