Instructions: Combine 11/2 cups wine with rose geranium leaves, lemon verbena and sweet woodruff, if using, in small saucepan. Simmer on medium heat 10 minutes. Remove from heat and cool completely.
Preheat oven to 350 degrees. Place ground chuck into a large mixing bowl. In a food processor, combine the onion, celery, eggs, Worcestershire sauce and seasonings. Purée to a uniform, smooth texture.
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