Toutiere Recipe

• 1/2 pound grnd veal
• 1/2 pound grnd pork
• 1 sm. onion, minced
• 1/2 teaspoon salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon grnd cloves
• 1/2 c. water
• 1/4 teaspoon pepper
• 1/4 to 1/2 c. bread crumbs
• 1 recipe pastry for 2 crust pie

1. Place all ingredients except bread crumbs in a saucepan.
2. Bring to a boil and cook uncovered for 20 min over medium heat.
3. Remove from heat and add in a few spoonfuls of bread crumbs.
4. Let stand for 10 min.
5. If fat is sufficiently absorbed by bread crumbs don't add in more.
6. If not, continue in same manner.
7. Cold and pour into pastry lined pan.
8. Cover with crust and bake at 400 degrees for 50 min or possibly till golden.
9. Serve warm.
10. A cooked toutiere can be frzn 4-5 months and does not have to be re-thawed before serving.

veal, pork, onion, salt, celery salt, cloves, water, pepper, bread crumbs, recipe pastry

Taken from cookeatshare.com/recipes/toutiere-22119 (may not work)