Czech-style meat casserole

Ingredients for 4 servings:

• 250 g beef, boiled or braised
• 200 g pork, cooked
• 200 g veal, cooked
• 6 eggs
• salt and pepper
• 4 rolls
• 2 tbsp milk
• 2 tbsp butter
• 2 tbsp ground ivy, chopped
• 2 tbsp nettles, chopped, young
• 1 tbsp chives
• 1 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

traditional in the Czech Republic at Easter, otherwise also suitable as leftover roast

Cut the meat and bread rolls into small cubes and mix with the milk, melted butter, and beaten eggs. Stir in the finely chopped herbs, season with pepper and salt, and pour the mixture into a buttered casserole dish. Bake in a preheated oven at 200°C for about 25-30 minutes. This traditional Czech dish can be served hot or cold. Ground ivy and nettle can be substituted for thyme and marjoram or other fresh herbs.