Liver and Bacon Paté

• ¾ lb. streaky bacon rashers, rinds removed
• 1¼ lb. calf’s or lamb’s liver
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Put half the calf’s or lamb’s liver into a pan with water and simmer for 5 minutes. Drain and mince finely with the remaining livers, 6 oz. bacon, onion and garlic. Mix with breadcrumbs, salt, pepper, brandy (or sherry) and egg. Lay a bayleaf in the base of a loaf-tin and use all but two rashers of bacon to carefully line the tin. Fill with the liver mixture and cover with remaining bacon. Cove