A West Country Pâté

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 lb. (½ k.) cooked hare meat or rabbit meat or chicken meat, or any game meat or a mixture

Method

This recipe is very good flavoured with orange, 2 teaspoons of Pernod (which replaces the aniseed suggested in the original recipe), brandy, anchovy or mushroom ketchup, or raisins and grape juice.

Cook the liver by lightly frying in a little butter. Mince the meat and the raw bacon and the l