Ingredients

• 1½ lb pig's liver
• 1½ lb fat bacon
• 1 lb fresh pork belly
• scant 2 oz butter
• 4 oz onion, very finely chopped
• 4 flour
• 1 teacup dry white wine
• 3 eggs, lightly beaten
• 2 brandy
• 6 garlic cloves, very finely chopped
•   salt and pepper
• a good pinch allspice
• a good pinch nutmeg
• a good pinch curry powder
•   streaky bacon or pork larding fat, for lining baking dish

Method

1. Put the pig's liver, bacon and pork three or four times through the mincer using the finest cutter.
2. Melt the butter in a saucepan and cook the onion until it is soft and golden.
3. Mix in the minced meat, the flour blended to a thin paste with the wine, the eggs (lightly beaten), the brandy, and the garlic cloves (very finely chopped).
4. Season with salt and pepper, the allspice, nutmeg and curry powder.
5. Blend it all well together with your hands and pack into earthenware dishes lined with streaky bacon or, better still, with pork larding fat.
6. Cook in a very moderate oven, gas mark 3 (325°F), standing in a bain-marie, for 1½ to 2 hours, depending on the depth of the dishes.

Notes