2 1/2 lbs. ground round or sirloin, trim and grind twice (butcher can do this)
4 tbsp. dry red wine
3 cloves minced garlic
3/4 tsp. Tabasco sauce
2 tsp. dry mustard
1 tsp. salt
1 tsp. hickory smoked salt
1 tsp. curry powder

After mixing all ingredients, refrigerate for 2 hours. Mound on a pretty plate and decorate the top with well-drained capers. Serve with thinly sliced rye or party rye. Chop fine hard boiled eggs and red onions. Put in bowls alongside.