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My Pork Veal and Egg Pie




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

My Pork Veal and Egg Pie

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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