|Bacon slab||1 Pound, parboiled for 10 minutes and drained (Lean / Fat)|
|Pork sausage meat||1⁄2 Pound|
|Firm tomatoes||2 , finely chopped|
|Celery ribs||2 , chopped|
|Water||2⁄3 Cup (10.67 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Dried sage||1 Pinch|
|Egg||1 , well beaten|
|Eggs||3 , hardboiled|
Mince the bacon and onion and mix with the sausage meat and tomatoes.
Simmer the celery in seasoned water for 10 minutes.
Add the celery and 3 tablespoons [45 ml.] of the celery's cooking water to the bacon mixture, also the bread crumbs, a little sage and the well-beaten egg.
Put half of this mixture in a buttered loaf pan, disperse the whole hard-boiled eggs over it, then smother with the remaining bacon mixture.
Place in a larger pan containing hot water and bake for about an hour at 350° F. [180° C.].