Liver pate

Posted on 17 February 2021 at 16:54 in recipe.
  • 8 rashers long streaky bacon
  • 1 pound of calves liver
  • 3 or 4 tablespoons cream or evaporated milk
  • 1 egg (beaten)
  • garlic to taste
  • seasoning to taste
  • Butter a loaf tin and arrange about 5 of the rashers of bacon on the bottom.

    Put the liver and the remainder of the bacon through a mincer twice or until very fine and smooth. Blend with the cream and beaten egg. Season well and put into the tin over the bacon. Cover with foil or buttered paper and stand in a bain-marie (dish of boiling water).

    Cook in the centre of a moderate oven (gas mark 3 / 325F / 170C) for about 45 minutes (check with a skewer to see if cooked through). Allow it to cool to room temperature then turn out of the loaf pan.

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