350 g (3/4 lb) lean pork
350 g (3/4 lb) lean pie veal (3/4 lb lean boneless stewing veal)
1 clove garlic
1 tsp (5 ml) chopped rosemary
2 tsp (10 ml) chopped marjoram
2 tsp (10 ml) chopped thyme
15 ml (1 tbls) chopped parsley
6 crushed allspice berries
6 crushed black peppercorns
2.5 ml (1/2 tsp) sea salt
little butter for greasing a 2 lb (900 g) loaf tin (5-cup bread pan)
350 g (3/4 lb) lean pie veal (3/4 lb lean boneless stewing veal)
1 clove garlic
1 tsp (5 ml) chopped rosemary
2 tsp (10 ml) chopped marjoram
2 tsp (10 ml) chopped thyme
15 ml (1 tbls) chopped parsley
6 crushed allspice berries
6 crushed black peppercorns
2.5 ml (1/2 tsp) sea salt
little butter for greasing a 2 lb (900 g) loaf tin (5-cup bread pan)
method
1. Heat the oven to gas mark 4/180°C (350°F).
2. Coarsely mince (grind) the pork and veal, adding slivers of garlic as the meat goes through the mincer (grinder). (If you buy the meat ready minced (ground), then mix the crushed garlic in well.)
3. Put the meat into a bowl and mix in the herbs, spices and salt.
4. Press the mixture into a lightly greased 900g (2lb) loaf tin (or 5-cup bread pan) and stand it in a baking tin of water.
5. Bake the terrine, uncovered, for 1 1/2 hours.
6. If serving hot, leave the terrine for 10 minutes.
7. Pour away any fat from the loaf tin (pan) and turn the terrine onto a warm serving dish.
8. If serving cold, let the terrine cool completely in the tin (pan) after pouring away the fat from the top.
2. Coarsely mince (grind) the pork and veal, adding slivers of garlic as the meat goes through the mincer (grinder). (If you buy the meat ready minced (ground), then mix the crushed garlic in well.)
3. Put the meat into a bowl and mix in the herbs, spices and salt.
4. Press the mixture into a lightly greased 900g (2lb) loaf tin (or 5-cup bread pan) and stand it in a baking tin of water.
5. Bake the terrine, uncovered, for 1 1/2 hours.
6. If serving hot, leave the terrine for 10 minutes.
7. Pour away any fat from the loaf tin (pan) and turn the terrine onto a warm serving dish.
8. If serving cold, let the terrine cool completely in the tin (pan) after pouring away the fat from the top.
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