Danish Liver Pâté

• ½ pint (3 dl) milk
• 1 peeled onion
• 1

Measure the milk into a saucepan and add the onion and bay leaf. Bring up to the boil, then draw off the heat and allow to in fuse for 15 minutes. Strain and reserve the milk.

Trim any rind from the fat bacon (streaky bacon rashers can be used instead) and mince twice, together with the liver, peeled garlic and anchovy fillets. If anchovy essence is used, add after mincing the ingredien