Melton Mowbray Pie

Ingredients

260 gr pork shoulder
260 gr veal shoulder
425 gr ham
2 gr thyme
1 gr salt
4 eggs
2 bouillon
2 onions
30 ml worcestershire sauce
1 gr sage
1 gr pepper
3 packages gelatin
5 loaf
1/2 meat mixture shell
4 eggs in a line down center
2 holes to allow steam to vent
375 about

Instructions

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 cm slices as an appetizer.