6 rashers streaky bacon
8 oz pig's liver
8 oz fat bacon
1 clove garlic
1 large onion
2 oz butter
salt and pepper
3 bay leaves
For the sauce:
1/2 pint milk
2 blades mace
1 bay leaf
2-3 peppercorns
1 oz butter
1 oz flour
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Remove rinds from streaky bacon and stretch on a board with the back of a knife. Lay rashers of bacon at the bottom and round the sides of a greased terrine or straight sided dish. Fry liver, de-rinded fat bacon, garlic and roughly chopped onion in butter for 10 minutes. Mince or put into a blender.
Put milk for sauce into a pan with mace, bay leaf and peppercorns. Bring very slowly to the boil, leave to stand for 10 minutes, then strain. Melt butter in pan, add flour and cook for 1 minute. Remove from heat and gradually stir in milk. Return to heat and bring to the boil, stirring all the time until sauce bubbles and thickens. Add to liver mixture and blend well. Season to taste. Turn into prepared dish and top with bay leaves. Cover with foil and lid. Stand in a roasting tin of hot water and bake for 1 hour. Allow to become quite cold. Serve with toast.
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