|Pork liver||8 Ounce|
|Pork belly||8 Ounce, rind removed (Fat Belly)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Ground allspice||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Thinly sliced streaky bacon||8 Ounce|
|Chicken livers||4 Ounce, cleaned|
|Powdered gelatin||1 Teaspoon|
Heat the oven to 325 Â°F (Gas Mark 3, 170Â°C).
Coarsely mince [grind] the liver and belly of pork into a bowl.
Add the chopped onion, crushed garlic, brandy, Madeira, salt, allspice and pepper to taste.
Blend thoroughly with a wooden spoonâ€”the mixture will be rather moist at this stage.
Separate the chicken livers into lobes and stir into the pate mixture.
Line the base and sides of a 1 1/2 pint loaf tin with the bacon.
Pour the mixture into the lined tin.
Cover the top with more bacon slices and lay the bayleaf in the centre.
Cover the tin well with a double layer of aluminium foil.
Place in a roasting tin and pour in boiling water to come a third of the way up the side of the tin.
Bake in the oven for 1 1/2 hours or until the juices run clear when a skewer is pushed through the centre of the pate.
Remove the aluminium foil from the cooked pate and place a plate and a 2 pound weight on top of the pate.
Leave for 15 minutes then pour off the surplus juices into a bowl.
Sprinkle the gelatine onto the juices and leave to stand for a few minutes.
Then place the bowl in a pan of hot water and stir until the gelatine is completely dissolved.
Pour over the pate and weight it again for 4-5 hours until cold.