1 lb (450 g) belly pork
1 lb (450 g) pig's liver
1 small onion
salt
pepper
1 egg, beaten
1 tablespoon sherry (optional)
6 streaky bacon rashers, rinded and stretched
1 lb (450 g) pig's liver
1 small onion
salt
pepper
1 egg, beaten
1 tablespoon sherry (optional)
6 streaky bacon rashers, rinded and stretched
method
1. Mince the pork, then mince again with the liver and onion. Add salt, pepper, the egg and sherry, if used, and beat well.
2. Line an oval pate dish with 3 of the bacon rashers.
3. Spoon in the pork mixture and smooth the top. Cover with the rest of the rashers.
4. Place the dish in a roasting tin of hot water and bake in a preheated moderate oven 180C (350F) Gas Mark 4 for about 1 hour.
5. When done, the pate will have shrunk a little from the sides of the dish and there will be a lot of liquid around it.
6. Do not pour this away: the pate will absorb it as it cools.
2. Line an oval pate dish with 3 of the bacon rashers.
3. Spoon in the pork mixture and smooth the top. Cover with the rest of the rashers.
4. Place the dish in a roasting tin of hot water and bake in a preheated moderate oven 180C (350F) Gas Mark 4 for about 1 hour.
5. When done, the pate will have shrunk a little from the sides of the dish and there will be a lot of liquid around it.
6. Do not pour this away: the pate will absorb it as it cools.
serving amount
serves 10
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