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Melton Mowbray Pie
Servings: 20

1 lb pork shoulder, cubed
1 lb veal shoulder, cubed
1 lb ham (uncooked),cubed
2 tb Worcestershire sauce
1 ts thyme
1/2 ts sage
1/2 ts salt
1/4 ts pepper
2 sm onions, chopped fine
4 eggs, hard cooked, halved
3 pkgs gelatin, unflavoured
2 c canned bouillon

pie pastry

Cut meat in 1/2" cubes, mix with Worcestershire sauce, onion 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 or until meat is tender.

Mix gelatin as package 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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