* 340g Pigs' Liver
* 225g Pork fat
* 5 Anchovy fillets
* 1 small Onion
* 60g Dried Breadcrumbs
* 30g Butter
* 30g Flour
* 280g Milk, warm
* 1 Egg, beaten
* 1 teaspoon Salt
* 1 teaspoon Pepper
* 1 teaspoon Mixed spice
* 1 teaspoon Ground cloves
* ½ teaspoon Sugar
* 340g Pork fat cut into 3mm strips

===Method===
* Mince the Liver, Pork fat, Anchovy fillets and Onion onion using a fine blade three times - see '''Variation''' below.
* Soak the Breadcrumbs in a little of the Milk.
* Melt the Butter in a Saucepan, stir in the Flour and cook for about 4 minutes.
* Stir in the Milk gradually to avoid lumps and cook until you have a thick Sauce.
* Cool, and stir in the Egg and seasonings.
* Mix the Sauce thoroughly and the Breadcrumbs into the Liver mixture until well blended and smooth.
* Line a 750g loaf tin or Terrine with strips of Pork fat so that they overlap slightly and cover the bottom and sides of the container.
* Put the Liver mixture into the container and cover with strips of Pork fat.
* Cover with a double thickness of Tin foil.
* Bake at '''180C / 350F, Gas 4, Fan 160C''' for 1½ hours.
* Remove Foil, allow to cool and chill thoroughly before serving.

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