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| What You Need: |
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1 pound pig's liver
1 garlic clove
¼ pound fat bacon
½ pint thick white sauce
1 small tin of anchovy fillets
Salt and pepper
12 rashers of streaky bacon
4 eggs
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| How To Cook: |
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1. Mince the liver, fat bacon and anchovy fillets finely, then put the mixture through the mincer again, and finally sieve it to ensure a really smooth result.
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2. Mix it with the beaten eggs, pounded garlic and sauce and season to taste.
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3. Line a shallow ovenproof dish with the bacon rashers, fill with the liver mixture and place in a dish containing some cold water.
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4. Bake in a slow oven (320°F) for 2 hours.
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5. Cover the top of the liver mixture with greaseproof paper, put a heavy plate or something similar on top and leave for 24 hours in a cold place before serving.
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