Ingrients & Directions

1 lb Pork shoulder, cubed
1 lb Veal shoulder, cubed
1 lb Ham (uncooked),cubed
1 ts Thyme
1/2 ts Salt
4 Eggs, hard cooked, halved
2 c Canned bouillon
2 sm Onions, chopped fine
2 tb Worcestershire sauce
1/2 ts Sage
1/4 ts Pepper
3 pk Gelatin, unflavoured

Any standard pastry recipe

Cut meat in 1/2″ cubes, mix with worcestershire sauce and seasonings.
Make pastry and roll out 1/4″ thin. Line a 9×5 loaf pan. Spoon half
of meat mixture into shell. Place 4 eggs in a line down center and
top with remaining meat mixture. Top with a crust, and decorate with
pastry as desired. Make 2 holes to allow steam to vent and for later
additions. Brush pastry with cream and bake at 375 F about 20
minutes. Reduce heat to 250 F and bake for 1 1/2 hours longer. til
meat is tender. Mix gelatin as pkg directs with bouillon. Pour into
holes in top of lid until you can see the liquid. Top up until it no
longer goes down. Allow to cool then, store in the refrigerator.
Serve in 1/2″ slices as an appetizer.

20 Servings