Ingredients

12oz (338g) Calves liver, finely chopped

8oz (225g) Lean pork, finely chopped

1 tsp Salt

1/2 tsp Thyme

1 Bay leaf, crushed

1/4 tsp Marjoram

1 Clove, crushed

1 pinch Grated nutmeg

1 pinch Cayenne pepper

1/4 cup Dry white wine

1lb (450g) Lean pork, cut 1/2" slices

8oz (225g) Bacon rashers

Method

In mixing bowl, combine calf liver, ground pork, salt, thyme, bay leaf, marjoram, clove, nutmeg, cayenne pepper, and wine.

Mix well.

Line a loaf pan 9-inches long with strips of bacon.

Put in a layer of ground mixture, a layer of sliced pork, another layer of ground mixture and another of pork.

Cover with strips of bacon.

Cover with aluminum foil.

Place dish in pan of water and bake at 350 degrees for 2 hours.

Remove from oven and leave to cool before unmolding.

For serving, cut into slices approximately 1/2-inch thick.

Keeps well in refrigerator for at least two weeks.

Cooks Comments and Tips

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