1/2 (8 ounce) package mixed veal, cubed
1/2 cup kirsch (cherry brandy)
1/2 cup white wine
1/4 cup sugar
1 1/2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried parsley
salt and pepper to taste
In a small bowl, combine the veal, kirsch (cherry brandy) and wine. Bring to a boil over medium heat, then reduce the heat and simmer until the kirsch has dissolved and the white wine has warmed to the touch, about 15 minutes. Let cool.
In a large glass bowl, mix the sugar, ground black pepper, salt, kirsch and kosher salt and pepper. Cool to room temperature.
Roll the ball of the mixture into a 6x18 inch rectangle, and spread it on an ungreased medium baking sheet. In a medium bowl, stir together the frozen kirsch mixture with the strained pork. Place the rectangle on the baking sheet, and sprinkle with the pepper.
Bake for 10 to 15 minutes, until the surface is slightly browned.