|Lamb liver/Veal liver||1 Pound|
|Ground pork/Pork and veal||1 Pound|
|Garlic||1 Clove (5 gm) (1/2 If Large)|
|Fine soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , lightly beaten|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Bacon rashers||4 , rind removed|
Put liver through food chopper, using finest blade.
Put through chopper again with ground pork or pork and veal, garlic, if used, and spring onions.
Mix breadcrumbs with eggs and then mix into liver mixture with sherry, brandy, herbs, allspice and seasoning.
Line a loaf tin with bacon slices and spoon in pate mixture.
Cover top with aluminium foil and bake in a moderately slow oven for 1 1/4-1 1/2 hours, or until firm to the touch.
Leave in tin to cool, pressing down with a light weight.
Chill Liver Pate in refrigerator.
To serve, unmold on to a platter and slice thinly.