Danish Liver Pâté

Description
Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles.



Ingredients

 * 1 	lb pork liver	or calf liver	(pork liver is great)
 * 10 	ounces suet
 * 1 	medium onion
 * 3 	anchovies
 * 1/4 	cup flour
 * 1/4 	cup light cream
 * 2 	eggs, lightly beaten
 * 2 	teaspoons salt
 * 1 	teaspoon pepper
 * 1/4 	teaspoon allspice

Directions
Put the liver, anchovies, & onion through a meat chopper at least 3 times or use a food processor. The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice. Spoon the mixture into a buttered loaf pan. Put it in a pan of water and bake in a 350F oven for an hour. If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate. Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.