Name Pork Terrine


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* 250 g (8 oz) minced pork
* 250 g (8 oz) minced veal
* 1 small onion, chopped
* 1 tablespoon chopped sage
* 2 tablespoons chopped parsley
* 1 garlic clove, crushed
* 125 g (4 oz) mushrooms, chopped
* 2 eggs
* 4 rashers of streaky bacon
* 2 bay leaves
* salt and freshly ground black pepper

1. Lightly grease a 1.5 litre (2 1/2 pint) ovenproof dish or terrine. Mix together the minced pork, veal, onion, herbs, garlic, mushrooms and plenty of seasoning. Lightly beat the eggs and then mix them into the meat mixture.
2. Pack the mixture into the greased dish or terrine. Remove the bacon rinds and stretch out the rashers with the blade of a knife. Lay the bacon on top of the meat mixture and top with the bay leaves. Cover the terrine closely with a piece of greased greaseproof paper or a butter paper, and then cover with a lid or a piece of foil.
3. Place the dish in a roasting tin and pour in water to come halfway up the outside of the dish. Cook the terrine in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 1/2 hours. 4. Take off the coverings and leave to cool at room temperature. When cool, cover the terrine and chill in the refrigerator. Serve from the dish.
Serves: 6-8 as a starter, 4-6 as a lunch or supper dish

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