4 pounds lean, fresh pork 4 pounds veal or beef 4 pounds beef suet 2 quarts soft, fine crumbs

2 2/3 tablespoons salt 2 teaspoons pepper 2 or more teaspoons poultry seasoning

Use any dark bread that contains little or no molasses. The crumbs should not be hard and dry. Put meat and suet through fine meat chopper, add other ingredients, and mix thoroughly. Pack well, and set in cool place if not used at once. Shape in small, flat cakes, as thick on edge as in center. Cook in hot frying pan or broiler until well browned on both sides.