Heat 1 tablespoon olive oil in Dutch oven or stock pot

Season beef and pork with seasoning salt, brown beef, remove from pan and brown pork

Return beef to pan along with pork belly, onion, celery, rehydrated mushrooms and the liquid (but be careful not to pour in any sediment or debris that was on the mushrooms), bay leaf, allspice, peppercorns, juniper berries, and water, bring to a boil, cover, and simmer for 2 to 3 hours, meat should be very tender, remove from heat

In another pan, blanch chicken livers by putting them in boiling water for 30 seconds, drain,a and rinse off any scum or foam

Add chicken livers and roll to pot with meat/veggie mixture, cool for 1 hour

Preheat oven to 350

Drain, run the  mixture through a meat grinder, twice, mixture should be very moist, add eggs, marjoram, salt, white pepper, and nutmeg

Grease two 8 x 4 inch loaf pans, and dust with bread crumbs, bake for 45 – 50 minutes

Cool, and refrigerate over night before serving