Take 1/2 cup of water, 2 hard-boiled eggs, 2 tablespoonfuls of pecan meal, 1 teaspoonful peanut butter, a little sage and salt, 2 tablespoonfuls of zwieola, and 2 tablespoonfuls of gluten. Boil the eggs until the yolks are dry and mealy, and then rub both the whites and yolks through a fine wire sieve. Mix with it the nut meal and butter, rubbing until smooth; then add a very little water. Pour 1/2 cup of water over the zwieola, let it soak for a few minutes; add the other mixture, beating well, and lastly add the gluten. It should be stiff enough to handle well. Take a large, heaping tablespoonful, press it around the piece of macaroni, which should be four or five inches long, forming it in the shape of a turkey leg, leaving an inch or more of the macaroni to stick out to represent the bone. Roll in beaten egg, and bake on an oiled tin until a nice brown. This makes a pretty dish, and is very palatable. Serve with a pecan gravy with egg.