INGREDIENTS

INSTRUCTIONS

Melt the butter in a saucepan, remove from the heat, and stir in the
flour. Add the milk and cream and bring to a boil over high heat,
beating constantly with a whisk until the sauce is smooth and thick.
Let it simmer for a minute then set aside to cool. Cut the liver into
chunks. Roughly chop the pork fat and mix both with the chopped onion
and anchovies. Divide the mixture into thirds. Pure each batch in an
electric blender set at high speed, adding enough sauce to keep the
mixture from clogging the blender. Transfer each completed batch to a
large bowl and beat in any remaining cream sauce. (To make by hand,
first have the butcher grind the liver and pork fat together, 3  times,
very fine, then combine with the cream sauce, beating them  together
thoroughly.) Beat the eggs well with the salt, pepper,  allspice and
cloves and mix thoroughly into the liver mixture. The  blender mixture
will be considerably more fluid that the one made by  hand. Preheat the
oven to 350øF. Line a 1-quart loaf pan or mold  with the strips of
pork fat. Arrange the strips lengthwise or  crosswise, making sure they
overlap slightly and cover the bottom and  sides of the pan. If long
enough, let them hang over the sides;  otherwise, save enough strips to
cover the top. Spoon the liver  mixture into the loaf pan and fold the
overhanging strips (or extra  strips) of pork fat over the top. Cover
with a double thickness of  aluminum foil, sealing the edges tightly,
and place in a large baking  pan. Pour into the baking pan enough
boiling water to reach at least  halfway up the side of the load pan
and bake the liver paste in the  center of the oven for 1 1/2 hours.
Remove from the oven and lift off  the foil. When it cools to room
temperature, re-cover with foil and  chill thoroughly. Liver paste may
be served in 1/2" thick slices as a  first course, luncheon dish, or on
bread as smorrebrod.

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