Veal Braun
- 6 lb. Lean Pork
- 3 lb. Veal Shoulder
- 3 lb. Tongue, include pork hocks
- 3 lb. Veal Shank
Simmer slowly until tender, about 2 hours. When meat is cooled, cut into small pieces. Place in a large bowl. Sprinkle with salt, pepper, and allspice to taste. Mix well. Place in a 9″ x 13″ pan or large bread pan and one small one. Let cool and chill in refrigerator overnight. Can also be placed in cheese cloth and placed under pressed weights.
Delicious served on homemade rye bread.