Liver Pate

• 1 lb. pork liver
• 1 pkg. frozen cooked spinach, squeezed dry or cooked fresh spinach, that when squeezed is about size of a small orange
• 2 medium onions
• 5 large cloves garlic
• 1/4 tsp. ground cloves
• 1/4 tsp. allspice
• 1 lb. Crisco
• 1 level Tbsp. salt
• 2 tsp. ground red pepper
• 1 tsp. black pepper

1. Wash liver thoroughly and remove as much of gray membrane as possible.
2. Grind together first 4 ingredients using fine blade. Put in large mixing bowl.
3. Add other ingredients and blend well with large spoon.
4. Spoon into an iron pot or casserole with tight fitting lid.
5. Allow room for a slight swelling of pate.
6. Bake at 325u0b0 for 1 hour, stirring well after 50 minutes.
7. Return to oven for 10 minutes more.
8. Remove from oven; spoon off excess grease and immediately pass pate through food mill (sometimes called a vegetable press) into another receptacle.
9. (This produces a smooth paste and leaves behind all liver membranes.)
10. Discard what remains in food mill.
11. Adjust seasoning to taste and mix thoroughly.
12. Place in refrigerator in tightly covered containers, until set, about 1 hour.
13. Serve cold on crackers.
14. May be safely kept for 2 weeks, properly refrigerated.

pork liver, frozen cooked spinach, onions, garlic, ground cloves, allspice, crisco, level, ground red pepper, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996842 (may not work)