Danish Pork Liver Pate

• 1 lb pork liver (pork liver is great) or 1 lb calf liver (pork liver is great)
• 10 ounces pork fat
• 1 medium onion
• 3 anchovies
• 1/4 cup flour
• 1/4 cup light cream
• 2 eggs, lightly beaten
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 teaspoon allspice

1. Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
2. The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
3. Spoon the mixture into a buttered loaf pan.
4. Put it in a pan of water and bake in a 350F oven for an hour.
5. If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
6. Serve with fried mushrooms, bacon bits, and bDanish White Cucumber Pickles/recipe and Danish rye bread.

pork, pork fat, onion, anchovies, flour, light cream, eggs, salt, pepper, allspice

Taken from www.food.com/recipe/danish-pork-liver-pate-13895 (may not work)