1 cup water
3/4 cup lard
4 cups flour, sifted
1 heaping teaspoon salt
1 1/2 pounds veal fillet, cut into 1-inch cubes
1 pound leg ham (1 slice), cut into 1- inch cubes
1/2 teaspoon chopped parsley
1 teaspoon mixed herbs
1 tablespoon gelatin
2 tablespoons sherry
5 hardboiled eggs, ends trimmed off
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