Take, say, one pound of liver, remove the skin and nerves carefully and chop the meat, mixing it with three-quarters of a pound of bacon fat. Pass it through a sieve, and season well with salt, freshly ground pepper and nutmeg. Take a terrine and line it with very thin slices of streaky bacon; put in your minced meat, and cook (with a buttered paper over it) in a moderate oven for a little more than one hour. Let the pâté get cold in the larder with a weight over it. Serve in the terrine in which it has cooked.