---------- 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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