Terrine de Campagne

By corlear

Ingredients

• 1 lb. of belly of pork
• 1 lb. of lean veal
• 3/4 lb. of bacon
• a teacupful of white wine
• 2 tablespoons of brandy
• a few juniper berries
• mace
• 2 large cloves of garlic
• thyme
• marjoram
• salt
• black pepper
• bay leaves

Preparation

Step 1

Remove the rind and any bones from the pork, and cut it, together with the veal (the meat from a knuckle does very well for a terrine) and 1/2 lb. of the bacon, into small squares; if you really have to save time, have the pork and veal coarsely minced by the butcher. Chop the garlic, juniper berries (about 8) and herbs and add to the meat. Season with the ground mace or nutmeg and salt and pepper. Not too much salt, as a good deal is already supplied by the bacon.

Put all the meat into a bowl, pour over the white wine and brandy, mix thoroughly, and leave to stand for 2 hours.

Cut the remaining 1/4 lb. bacon into small strips the length of a match and about inch wide and thick. Arrange these strips criss-cross fashion at the bottom of the terrine or terrines, and pack in the meat, fairly firmly. Fill almost to the top. Put a bay leaf on the top, and then more strips of the bacon, in the same
criss-cross fashion.

Stand the terrines in a baking tin half full of water and cook in a slow oven (Regulo 3 or 4) for 1 1/2 hours for small terrines, 2 hours for larger ones. It is the depth of the terrines which is the point to consider.

When the terrines have cooled a little put a piece of greaseproof paper over them and a 2-lb. weight on the top and leave several hours. If to be stored, seal with pure pork lard. Should you have the end of a ham to be used up, 1 lb. can be used instead of the 1/2 lb. of bacon, but be very sparing with salt.