|Pork belly||1⁄2 Pound|
|Garlic||1 Clove (5 gm), crushed|
|Celery salt||1⁄2 Teaspoon|
|Streaky bacon rashers||6|
|Butter||1 Tablespoon (For Greasing)|
Cut the breasts of the chicken into thin slices.
Mince the rest with the pork, shallot and seasoning.
Butter a terrine, or fireproof straight sided casserole, and put 3 rashers at the bottom.
On top of these put a layer of the minced meat and then a layer of chicken slices and the remaining rashers.
Continue to fill the terrine with alternate layers of the mince and chicken slices, finishing with the mince.
Place in a bain marie, or roasting tin half full of water, and cook in a slow oven for about 1 1/2-2 hours.
Pour off excess fat, and put a weight on top as it cools.