Friday, January 4, 2008

Liver Pate

Liver Pat­­­­­­­­­é (Grandma Debreuil)

1 pork liver, ground

2 pounds pork fat or bacon, ground

½ loaf dry breadcrumbs

2 onions, ground

salt and pepper

1 teaspoon sage

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cloves

¼ teaspoon mace

Grind all together very fine. Bake in casserole or loaf pan or pint sealers for about 1½ hours in a 300° oven.

This works best if you put all the ingredients through a meat grinder several times or use food processor.

1 comment:

carmel said...

I'm soooo making this one... but i might wait until you get here so we can work it out together... i had a meat grinder that i bought at an op shop but it got culled in the kitchen move since I had it for six years and never used it...