Country Pate

Ingredients

5 – 6 rashers streaky bacon
½ oz flour
½ oz butter
¼ pint of milk
4 oz belly pork
4 oz pig’s liver
1 oz onion
4 oz sausage meat
1 clove garlic (finely chopped or crushed)
2 tbspns. Dry sherry or brandy (optional)
Salt & pepper
1 bay leaf

1. Remove rind from streaky bacon. Flatten each rasher with blade of a knife, then use to line a 1 – pint pâté mould or loaf tin.
2. Place the flour, butter and milk in a saucepan; heat, whisking continuously, until sauce thickens.
3. Mince the pork, liver, onion and sausage meat together twice and add to the sauce. Stir in the garlic and sherry. Season to taste with salt and pepper.
4. Turn the pâté mixture into the lined mould. Top with a bay leaf. Cover with a lid or aluminum foil. Stand in a roasting tin half filled with water. Bake gas mark4, 350°F, for 1 hour.
5. Let the pâté become cold in the tin before turning out, then leave for a day or overnight in a cold place for the flavours to develop. Serve sliced with hot toast and a bowl of radishes or pieces of celery.