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Danish Liver Pate
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Source: Scandinavian Holiday Recipes p. 59
| 1 1/2 pounds | pig liver |
| 1/2 pound | bacon |
| 1/2 medium-sized | onion |
| 1 tablespoon | chopped anchovies |
| 1 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1/2 teaspoon | ground cloves |
| 1/2 teaspoon | ground allspice |
| 2 tablespoons | butter |
| 1/4 cup | flour |
| 1 cup | milk |
| 1 | egg, beaten |
Grind liver, bacon, and onion together twice. Add anchovies and all seasonings;
blend well. Melt the butter and stir in the flour until smooth. Gradually add
milk. Stirring constantly, bring to a boil and cook for 2 to 3 minutes. Add milk
mixture to liver mixture. Add egg and beat well. Place mixture into a loaf pan
and cover with foil. Place the loaf pan into a 9x13-inch baking dish. Add 1 inch
of water to the baking dish. Bake at 3250 for 1 to 1 1/2 hours. Cool completely
before removing from pan.
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