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1 lb. beef
1 lb. pork
8 c. water
2 1/2 c. Dorsel's pinhead
1 large onion, sliced
1 to 4 bay leaves (optional)
3 tsp. salt
a pinch of pepper

Variation: Substitute 2 teaspoons dried summer savory
in place of onion and bay leaves.
Regular Method: Put water into pan. When boiling, add
salt, pepper and oatmeal. Cook 2 hours, stirring often. Keep
lid on while cooking over low heat. Add meat (ground togeth-
er), onion and bay leaves; mix well. Let cook 1 hour, stirring
often. Pour into bread pans. When cool, place in refrigera-
tor. Will keep for days. When ready to use, slice the loaf of
goetta and put into a pan in which there is a little hot bacon
fat. Fry until well browned. (Very good for breakfast.)
Slow Cooker Method: Use same ingredients as before with
one exception, use only 6 cups water. Put water, salt and
pepper into cooker; cover and heat on high for 20 minutes.
Stir in oatmeal; cover and cook on high 1 1/2 hours. Add meat,
onion and bay leaves; mix well. Cover and cook on low for 3
hours. Uncover. If not thick enough, cook a little longer,
stirring often. Proceed as directed.

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