Ham Pate

• 1/2 lb. fresh ham, ground
• 1/2 lb. cooked ham, cut in 1/4-inch strips
• 1 lb. pork, ground
• 1 lb. pork fat, ground
• 2 cloves garlic, crushed
• 1/4 tsp. juniper berries, crushed
• 1/4 c. brandy
• salt and pepper
• 6 slices bacon
• 1 large Bermuda or Spanish onion, chopped very fine
• 10 large fresh mushrooms
• 2 chicken bouillon cubes
• 1 (10 oz.) can cream of mushroom soup

1. Brown onion very slowly in butter.
2. Stir often.
3. Wash mushrooms; slice and chop into small pieces, stems and all.
4. Add these to the onion after about 1/2 hour.
5. Keep on cooking for another 1/2 hour, adding more butter.
6. When all the water from mushrooms has evaporated, crumble chicken bouillon cubes over mushroom and onion mixture.
7. Pour in the mushroom soup.
8. Stir and scrape to get all the good brown residue from the bottom of pan and to spread the bouillon cubes throughout.
9. Transfer to a chafing dish and pass crackers or Melba toast.
10. Let guests spread their own.

fresh ham, ham, pork, pork fat, garlic, juniper berries, brandy, salt, bacon, bermuda, mushrooms, chicken bouillon cubes, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453930 (may not work)