This large terrine, turned out of its dish, neatly striped with bacon and glossy with its own delicious jelly, is a beautiful sight at a Christmas party, and although it is straightforward to do you are bound to feel triumphant! It can be made well in advance and kept in the fridge for up to two weeks. If you are unable to get veal you can use lean pork or even boned chicken instead.
Mix the marinade ingredients together in a large dish. Mix the minced veal, belly of pork and pig’s liver into the marinade mixture. Cover and leave for about 8 hours at room temperature.
Cover with greased foil and then a lid and put the dish in a pan of water in the oven at Gas Mark 3/325°F/160°C for 1½-2 hours or until it starts to shrink away from the sides.
Cool for half an hour, then put a board and some weights or books on top of the dish (try to reserve any juice that spills over the sides) and leave for an hour or two.
Remove board and weights and chill in the fridge. The easiest way to turn the terrine on to a serving dish is to dip the dish in very hot water up to the rim for about half a minute or just until the terrine flops out when you turn it upside down and give it a good shake.
Melt any reserved jelly juices and brush the top of the terrine with them. Return to the fridge until you serve it.
© 1978 Josceline Dimbleby. All rights reserved.