Cover the livers with salted water. Bring to the boil, then simmer, covered, for 20 minutes. Drain the livers, pat them dry with absorbent paper and put twice through the finest blade of a mincer, or liquidize to a paste in a blender.

Return the paste to the saucepan and beat with a spoon over a moderate heat for 1 minute to evaporate the excess moisture.

Work the butter with a wooden spoon until soft and creamy. Flavour it with finely grated onion, dry mustard, freshly grated nutmeg and ground cloves. Then beat in the minced livers. Season to taste with salt and freshly ground black pepper. If you prefer an absolutely smooth texture, rub the mixture through a fine sieve.

Pack the Pâté firmly into a small earthenware pot or terrine and chill until needed.

Serve with fresh fingers of hot toast: trim off all crusts and cut the toast into thin strips.