The rustic, farm style tureen from the Münsterland (Westphalia). Very traditional but revised slighty to suit todays taste!

Ingredients

• 400g fresh, cleaned calf liver
• 150g lean veal meat from the shoulder
• 150g fresh back-bacon for volume
• 150g fresh back-bacon, thinly sliced to line the baking tin or form
• 40ml cognac or brandy
• 375ml of cream
• 1 tsp. pate spice
• 1 clove of garlic, finely chopped with round salt
• 30-40g of raisins
• 2 eggs
• 2 shallots, chopped
• 1 small bunch of parsley, chopped
• 1 twig of fresh marjoram and thyme, plucked and chopped
• Some white bread, cut into pieces
• Some butter

Preparation

1. Wash the raisins and marinade in the brandy or cognac for a day.
2. Place the pieces of white bread in the cream. Add the chopped onions, garlic and herbs.

The filling:

1. Mince the cooled calf meat, the speck and 300g of the calf’s liver using the meat grinder, followed by the softened white bread.
2. Add salt, pepper pate spice ground garlic and the cognac.
3. Cut 100g of the remaining calf’s liver into pieces and fry in some butter.
4. Add the chopped shallots, parsley, marjoram and thyme. Add salt and pepper and then add to the liver mix. Should be visible as large piece or ingredient within the mix.
5. Mix with the eggs and raisins and work into a smooth, homogenous meat dough.
6. Line the baking tin or form with the remaining speck and then fill with the meat mixture. Press down thoroughly so as to avoid air pockets.

The cooking process:

1. Place the baking tin or form on the lowest level in the oven. Fill the tin with approximately 2cm of water and cook for approximately 80 minutes in a pre-heated oven at 180°C.
2. Keep an eye on the tureen and when necessary, cover with aluminium foil.
3. Once cooked, remove and allow to stand and cool down for a day.

Serving suggestion

Cut into finger-thick slices and serve with a strong, hearty mustard dip. Serve with fresh salad or some vegetables such as sliced paprika or pickled onions. Serve also with a few slices of toast or a tasty loaf of fresh, crispy bread and salted butter.