Instructions: Boil meat until tender, drain and put through meat chopper. Dissolve gelatin in cold water; add to hot meat stock. Mix with meat, salt and pepper and put half of it in a long narrow pan (5 1/2x11 inches, if possible). Place eggs through the center, end to end; press the remaining meat over and around the eggs. Put it in refrigerator and serve when cold. Slice crossways through eggs.

Makes 8-10 servings.

Barbara Says: This is one of the many ways my mother prepared our home butchered beef and pork. We cured our own pork, but salt pork can be purchased in meat departments. We also had our own hens and had plenty of fresh eggs.

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