Pork & Veal Pate Recipe

• 2 lbs. grnd pork
• 1 pound grnd veal (get veal for stew and have the butcher grind it)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic salt
• 1 teaspoon grnd nutmeg
• 5 beef cubes
• 1 env. plain gelatin
• 1 egg

1. Put beef cubes in 4 c. water; heat till melted (dissolved).
2. Mix pork, veal, egg, spices with 1 c. beef broth; mix it well together.
3. Put it in loaf pan at 375 degrees for 1 1/2 hrs or possibly till the top of the meat starts to brown.
4. Remove from oven; let cold, then drain off the juice from around the pate.
5. Mix 1 envelope of gelatin to the remaining broth and heat to make sure it's well dissolved.
6. Pour over the pate and let cold.
7. Put it in refrigerator to let the gelatin set.
8. It takes a few hrs.
9. Then cut up slices as you need it.
10. Make sure the gelatin is set.

grnd pork, veal, salt, pepper, garlic salt, grnd nutmeg, beef cubes, gelatin, egg

Taken from cookeatshare.com/recipes/pork-veal-pate-1123 (may not work)