Danish Liver Pâté

Description
Traditional liver pâté 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
 * ¼ cup flour
 * ¼ cup light cream
 * 2 eggs, lightly beaten
 * 2 teaspoons salt
 * 1 teaspoon pepper
 * ¼ teaspoon allspice

Directions

 * 1) Put the liver, anchovies, and onion through a meat chopper at least 3 times or use a food processor.
 * 2) The mixture should be quite fine in the texture.
 * 3) Mix in the flour, cream, eggs, salt, pepper and allspice.
 * 4) Spoon the mixture into a buttered loaf pan.
 * 5) Put it in a pan of water and bake in a 350°F oven for an hour.
 * 6) If the pate is browning too quickly place a piece of foil loosely over it.
 * 7) To serve, unmold the pate.
 * 8) Serve with fried mushrooms, bacon bits, and Danish white cucumber pickles and Danish rye bread.