Liver Pate - cooking recipe

Ingredients

1 envelope gelatin
1 (13 3/4 oz.) can beef broth
1/2 tsp. Gravy Master
1 lb. chicken livers
2 small cans deviled ham
1/4 c. chopped onion

Preparation

In a small pot, soften gelatin in 1/4 cup beef broth for 5 minutes.
Add the rest of the broth and heat until gelatin is dissolved completely.
Pour 1/3 cup into a one-quart mold; add Gravy Master.
Refrigerate so it sets while you prepare the rest of the ingredients.
This will give the top of the mold an attractive contrasting color.