HEART AND LUNGS
1 VEAL HEART
1/2 LB. TO 1 LB. PORK FATTER PIECE
SALT
1/2 LB. RAW PORK OR OTHER LIVER
PIECE OF FAT
1 LB. SOAKED WHITE BREAD OR MORE, IF NECESSARY
1/8 TEASP. ALLSPICE
1/8 TEASP. GINGER
1/8 TEASP. MARJORAM
1/8 TEASP. PEPPER
1 CLOVE GARLIC, MASHED WITH SALT

IN ORDER TO MAKE THIS, YOU WILL HAVE TO ASK YOUR BUTCHER IN ADVANCE, FOR THE HEART AND LUNGS. COOK HEART, LUNGS AND PORK IN SALT WATER. WHEN MEAT IS DONE, CHOP UP AND PUT INTO A LARGE BOWL. ADD ABOUT 1/2 POUND CHOPPED LIVER, SOAKED WHITE BREAD WITH THE EXCESS SQUEEZED OUT. PUT AS MUCH BREAD INTO MIXTURE AS YOU DESIRE. ADD SPICES AND ALSO SALT, IF NECESSARY. MIX INGREDIENT TOGETHER WELL AND SPREAD INTO WELL-GREASED PAN AND BAKE ABOUT 3/4 OF AN HOUR. SERVE WARM WITH SAUERKRAUT AND POTATOES, SERVE COLD WITH RYE BREAD.

THIS RECIPE CAME OUT OF A POLISH NEIGHBORHOOD NEWSPAPER IN
CLEVELAND, OHIO; WHICH HAS A LARGE SETTLEMENT OF OLD-WORLD POLISH PEOPLE.

I READ SOMEWHERE, THAT IF YOU HAVE RECIPES FOR SAUSAGES THAT CALL FOR ADDED WATER; IT IS BEST MEASURE OUT THE AMOUNT OF WATER CALLED FOR AND THEN FREEZE INTO ICE CUBES; GRIND THE FROZEN CUBES INTO THE MEAT MIXTURE AND IT WILL DISTRIBUTE THE WATER MORE EVENLY.