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

Put beef cubes in 4 cups water; heat until melted (dissolved). Mix pork, veal, egg, spices with 1 cup beef broth; mix it well together. Put it in loaf pan at 375 degrees for 1 1/2 hours or until the top of the meat starts to brown.

Remove from oven; let cool, then drain off the juice from around the pate. Mix 1 envelope of gelatin to the remaining broth and heat to make sure it's well dissolved. Pour over the pate and let cool. Put it in refrigerator to let the gelatin set. It takes a few hours. Then cut up slices as you need it. Make sure the gelatin is set.