• 225 g/8 oz streaky bacon rashers
• 450 g/1 lb chicken livers
• 5 anchovy fillets or 1 teaspoon anchovy essence
• 3 dl/½ pint milk
• bay leaf
• 1 onion, peeled and halved
• few peppercorns
• 25 g/1 oz butter
• 25 g/1 oz flour
• salt and freshly milled pepper

Trim the bacon rashers. Stretch about six of the rashers with a table knife and use to line a 0.5 - kg (1 - lb) loaf tin. Slice the chicken livers and snip away the core. Chop the remaining bacon rashers. Pass the livers, bacon and anchovy fillets through the coarse blade of a mincer into a mixing basin – add the anchovy essence at this stage if used.

Measure the milk into a saucepan and add the bay leaf, onion and peppercorns. Bring slowly to the boil, then draw off the heat and leave to infuse for 15 minutes.

Melt the butter in a saucepan and stir in the flour. Cook for a few moments, then gradually stir in the strained milk beating well all the time to get a smooth sauce. Bring to the boil and season with salt and pepper. Draw off the heat and beat into the minced ingredients.

Pour this mixture into the lined loaf tin. Cover with a buttered paper and a square of foil. Set in a roasting tin with 2.5 cm (1 in) cold water. Place in the centre of a very moderate oven (160°C., 325°F., Gas Mark 3) and bake for 1½ hours. Remove from the oven and leave overnight with a weight on top. Remove the weight and the foil, turn the pâté out and cut in slices. Serve with hot toast and butter.