Liver paste

Recipe from: 11/11/1998 12:00:00 AM
Ingredients 9
Servings 2


Serving Change
  • 500
    pork, lamb or calves liver
  • 125
    streaky bacon
  • 10
    anchovy fillets
  • 125
    each thick cream and milk
  • 30
  • 4
    jumbo eggs, beaten
  • 2
    garlic cloves, crushed
  • salt and milled pepper to taste
  • 20
    rashers streaky bacon


Mince or process liver, 125 g bacon and anchovies until smooth. Heat milk and cream, thicken with cornflour and add to liver. Add eggs, garlic and seasoning. Line a 28 cm Pyrex loaf pan with half the bacon rashers, fill with liver mixture and cover with remaining bacon. Cover with a double thickness of foil, shiny side in, seal edges. Place loaf pan in ovenproof dish large enough to hold it comfortably. Pour in enough lukewarm water to come halfway up sides of loaf pan and bake in centre of oven at 160 ºC for 2 1/2 to 3 hours, or until firm to the touch and lightly browned. Remove, cool, then chill for about 24 hours before serving.

Read more on: bake  |  lamb


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