2 lb Beef, minced

      3 sl Bread; soaked

           OR I tried:
    1/2 c  Bread crumbs, Italian

      2    Egg

      4 oz Parsnips; grated

    1/2 c  Stock

      1    Carrot; grated

      2    Onion; chopped*

      2    Garlic clove; crushed

      1 ds Nutmeg

      1 ds Allspice

           Salt
           Pepper
      1 tb Parsley; chopped

      6    Egg; hard-boiled, peeled

           Margarine
  Mix all the ingredients except the hard-boiled eggs and the margarine. Put
  half the mixture into a well-greased loaf pan (I found that I didn't need
  to oil the pan), then put the whole hard-boiled eggs in a row down the
  middle of the meat and cover with the remaining meat mixture.  Dab the top
  with margarine as desired:  a lot if the meat is lean, very little if it is
  fat.  Bake for 15 minutes in a 500 F. oven, then reduce the heat to 350 F.
  for about 45 minutes, until brown on top.  Serve warm or cold in thick
  slices so the egg centers each piece.
                                          Jewish Cooking for Pleasure
                                          Molly Lyons Bar-David