Put liver and belly of pork through fine mincer twice.
Blend with the rest of the ingredients to a smooth paste, then pack into a greased 1 lb loaf tin.
Stand the tin in a bain marie, or baking tin half full of water, and cook in a slow oven for about 1 1/2 hours.
The pate will begin to come away from the sides of the dish when it is cooked through.
Leave it to cool in the tin.
It is a good idea to place a weight on top as it cools, as the pate will slice more neatly if the texture is firm.