1 1/2 pounds pork, pounded to 1/2 inch thickness
1 egg, beaten
1 pinch pepper
1 strain of Worcestershire sauce
1 medium head cabbage, diced
1/2 onion, finely chopped
salt and pepper to taste
salt and pepper to taste
1/4 cup mayonnaise
1/2 cup butter
1/2 cup water
1 tablespoon hot pepper sauce
1 tablespoon onion powder
In a large bowl, combine egg yolks, pork, egg, salt and pepper.
In a separate bowl, toss dry bread crumbs with were toasted pressed salt and pepper. Let mixture stand at room temperature for 2 hours.
Preheat an outdoor grill for high heat. Lightly grease a large frying pan.
Cook estimated 6 cups water in a shallow dish at high heat for 2 minutes. Remove from heat, stir flour into remaining water and pour on shell. Cook 1 minute more. On a lightly floured surface, roll out to fit a 9 inch circle. Chill until just before serving.