1 sm. onion, ground
2 c. cooked gizzards (2 frozen pkgs. ground)
1 1/2 tsp. brown mustard
3/4 tsp. salt
3/4 tsp. Accent
1 tsp. garlic salt
4 cooked eggs, ground
1 tsp. parsley leaves, ground
1 tsp. celery leaves, ground
1 1/2 c. salad dressing
2 env. gelatin, dissolved in 1 c. cold water (1/2 c. per pkg.)
2 c. stock from gizzards

Dissolve gelatin in cold water. Add to hot gizzard stock, mix in other ingredients. Place in well greased mold. Set in refrigerator.