1 1/2 lb (700 g) pig's liver
10 oz (300 g) suet
2 oz (50 g) butter
2 oz (50 g) flour
3/4 pint (4 dl) milk
Salt and ground black pepper
Powdered thyme or marjoram
Pass the liver and the suet separately through the mincer a couple of times.
Make a Bechamel sauce with the butter, flour and milk and melt in the suet very slowly, stirring constantly.
Cool and stir in the chopped liver.
Season with the salt, pepper, and thyme or marjoram and beat in the eggs one at a time.
Bake in the oven in a water-bath at 350°F (175°C) for about 1 hour until set.
When raw the liver paste is very suitable for freezing down, and may be placed in the oven directly from the freezer and baked 1-1 1/2 hours at 340°F (170°C).