Veal Liver Pate (to Be Eaten Cold) Recipe

Instructions

1. Take 1 pound of calf's liver and 10 ounces of fat bacon.
2. Mince these first separately, and afterwards together, and season the mixture with pepper, salt, and pounded mace.
3. Add 2 tablespoons of chopped parsley, 2 ounces of finely minced lean ham, and a moderate-sized onion that has been sliced and browned in fat.
4. Mix these ingredients thoroughly, and mix with them first the beaten yolks, and afterwards the well-whisked whites of 2 eggs.
5. Line a mould with thin slices of fat bacon, put in the mince, place slices of bacon on the top, and bake the pate very gradually in a gentle oven.
6. When it is done enough it can be easily pierced quite through with a skewer.
7. Let it get cold, turn it upon a dish, and garnish with parsley.
8. Carve it in slices.