Pork Liver Pie or Terrine

Terrine.—Take three pounds of the breast of fresh pork, chop it finely into a forcemeat; chop separately two pounds of pig's liver after soaking it in cold water and straining through a sieve. Put the whole into a vessel large enough to have all thoroughly mixed, add one-third of an ounce of salt for each pound and one coffeespoonful of pepper for the same quantity, prepared red pepper (No. 168), nutmeg to taste, a pinch of chopped parsley, a bay leaf, a pinch of thyme, six eggs and three and a half ounces of flour; stir the whole thoroughly until a very smooth paste is obtained. Line the bottom of one or several earthen jars, fit to be put in the oven, with slices of fat pork, then fill them with the paste; cover with another slice, having notched the fibrous parts; place it in the oven and let bake slowly. A terrine weighing four to five pounds requires three to four hours to bake. When done drain off the fat and replace it with good melted leaf lard, cover with a board and place a two-pound weight on top. After it is cold cover with a light layer of lard, and serve either in the same jar, or else cut it with a spoon.

Pie.—The above preparation can also be made into a pie by baking it in a mold, proceeding as directed in No. 2557.