---------- Recipe via Meal-Master (tm) v8.02

     Title: MY PORK VEAL AND EGG PIE
Categories: Main dish, Appetizers
     Yield: 20 servings

     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

-----------------------------------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 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.

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