Country pate

For 6 – 12 portions you need

3 bay leaves
4 rashers streaky bacon
1 lb. pig’s liver
8 oz. pork fat
1 egg
1 oz. fine semolina
2 cloves garlic
pinch mixed herbs
1/2 level teaspoon ground mace
1/2 level teaspoon black pepper
1-2 teaspoons salt
2 tablespoons brandy

To serve with salad for 4 people
or as an hors d’oeuvre or sandwich filling for larger numbers

  • Well grease the dish.
  • Arrange the 3 bay leaves in the centre with the leaves pointing out to forma pattern.
  • Cover with streaky bacon, neatly arranged, with rinds removed.
  • Mince liver and pork fat finely.
  • Add beaten egg, fine semolina, finely chopped garlic, herbs, mace, pepper, salt and brandy.
  • Blend together well, turn into prepared dish.
  • Stand dish in a larger baking tin of hot water.
  • Cover with lid or aluminium foil.
  • Bake in a slow oven until firm.

TO SERVE: Allow to cool, turn out and serve with hot toast and butter
Oven temperature: slow, 300-325°F-Gas Mark 2-3
Oven position: centre.

Melon & raspberry coronet
Prawn cocktail