Fru Anderson'S Danish Liver Pate
|Bacon fat||8 Ounce|
|Black pepper||1 Pinch|
|Eggs||2 , mixed|
|Single cream||1⁄4 Pint|
|Streaky bacon||4 Ounce|
Heat butter, stir in flour, cook for 1 minute.
Gradually add milk.
Bring to boil.
Cook until thickened.
Stir in the very fat bacon and liver, which should be minced 2 or 3 times to make it very smooth.
Add all flavourings, the eggs and cream.
Press the mixture firmly into a greased shallow-ovenproof dish.
Arrange the streaky bacon rashers across the top.
Stand in a water bath, another dish of cold water, and cook for 45 minutes in the centre of a very moderate oven (350°F - Gas Mark 3).