Ingredients

• ½ lb pigeon’s liver cut into pieces  
• 1 rounded tablespoon finely chopped parsley
• 1 small onion, peeled and quartered 
• ½ level teaspoon dried mixed herbs
• 1 clove garlic, crushed   
• ½ level teaspoon salt
• ½ lb pork or beef sausage meat   
• pepper
• 1 egg      
• 4 streaky bacon rashers - trimmed
• 1 tablespoon brandy

Method

Mince the liver, onion and garlic through the fine blade of a mincer, or put through an electric blender.

Add the sausage meat, egg and brandy, and using a fork, mix together thoroughly to blend the ingredients, especially the sausage meat.  Add the chopped parsley, herbs, salt and pepper and mix again.

Butter the inside of a pint sized baking or pie dish and line the base with two of the bacon rashers.  Fill the dish with the pâté mixture, spread level and cover with the remaining bacon rashers.  Cover with a buttered paper and a lid, or piece of cooking foil.  Place the dish in a large baking or roasting tin, containing 1 inch of cold watr.  Put in the centre of a moderate oven and bake for 1½ - 2 hours. 

Remove from the oven, cover with a fresh buttered paper, a plate and a heavy weight, and leave overnight until cold.  Turn out.