Barley Meat - cooking recipe

Ingredients

4 to 5 lb. beef pot roast for boiling
2 to 3 lb. pork shoulder or shoulder chops
1 onion, chopped or sliced
1 to 1/2 lb. barley
salt
flour

Preparation

Boil meat with a little salt and onion, using plenty of water. When done, remove meat from liquid.
To the liquid add barley. Cook until liquid is used and barley is soft.
While barley is cooking, grind the meats.
Combine meat and barley, adding more salt if desired.
(If fat is left in, it will slice better later.) Pack into ungreased loaf pans.
May be wrapped and frozen, or used at once.
To serve, slice into 1 inch slices.
Sprinkle with flour and pan fry, turning once.
This is a very old recipe but still a favorite.