1 kg of mutton or veal is washed, rubbed with salt and fried with a large grated onion on 15 dkg of diced bacon until quite juicy. Then take out the meat and put it together with 1/2 kg of fat pork twice through the meat machine, add 2 to 3 whole eggs, a few pickled and finely weighed mushrooms, a little green parsley, also finely weighed and stewed in a little butter, 1/2 cup of white wine and the drippings and pâté spices, mix the whole thing quite well, taste the quantity and put it into the fat-lined jars and sterilize at 100 °C for 2 hours.
all : Home canning, from Mrs. Emilie Lösel,
Our tip: use bacon with a subtle smoky note!
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