Recipe - My Pork Veal And Egg Pie

1 pound Pork shoulder, cubed
1 pound Veal shoulder, cubed
1 pound Ham (uncooked),cubed
1 teaspoon Thyme
One half teaspoon Salt
4 Eggs, hard cooked, halved
2 cup Canned bouillon
2 small Onions, chopped fine
2 tablespoon Worcestershire sauce
One half teaspoon Sage
One fourth teaspoon Pepper
3 pack Gelatin, unflavoured

PASTRY
Any standard pastry recipe
Cream

Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings. Make
pastry and roll out 1/4" thin. Line a 9x5 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini