Pork Spinach Pate
|Fresh spinach/2 packages of 10 ounce each frozen leaf spinach, thawed||1 Pound|
|Minced pork||1 Pound (With Some Fat)|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||To Taste|
|Ground mace||1⁄8 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), finley minced|
|Chopped parsley||2 Tablespoon|
|Dried rosemary||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
Pour boiling water over fresh spinach, drain and chop fine or drain thawed spinach and chop fine.
Combine with pork.
Add remaining ingredients and blend well with hands.
Place in 3- to 4-cup baking pan or terrine, cover with buttered paper and bake in preheated moderate oven (325°F.) 45 minutes (do not overcook).
This pate can be served hot as a main course or cold as an appetizer.
It will keep in refrigerator 3 to 5 days.
Makes about 1 1/2 cups.