|Pork liver||1 Pound (raw)|
|Lean pork||1 Pound (raw)|
|Onion||1 , minced|
|Minced parsley||2 Tablespoon|
|Crumbled dried thyme||1⁄4 Teaspoon|
|Rubbed dried sage||1⁄4 Teaspoon|
|Ground nutmeg||1 Dash|
|Ground mace||1 Dash|
|Ground cloves||1 Dash|
|Fat salt pork||1⁄2 Pound, thinly sliced|
|Brandy||2 Ounce (1/4 cup)|
Grind liver and pork fine.
Work flour into mixture well.
Add egg, onion, pars ley, herbs, seasonings, and spices; mix well.
Line bottom and sides of pate mold or deep casserole with slices of salt pork.
Pour in half of pate mixture.
Put over it a layer of salt-pork slices.
Fill with remaining pate.
Pour brandy over pate.
Cover top completely with salt-pork slices.
Put bay leaf on top and put on cover.
Seal edges of cover with a thick flour-and-water paste to prevent steam from escaping.
Place in pan of hot water and bake in preheated slow oven (300Â° F.) for 3 1/2 hours.
Remove from oven and let sealed pot stand until cold.
Then crack off seal and chill.