Goose Liver Pate

For the foie gras, cut the liver into pieces, peel and slice the onion, roast both in the lard.

Then turn once through the fine disc of the meat grinder, mix with the minced meat and turn repeatedly through the grinder. Season with salt, pepper and nutmeg (freshly grated).

Now pour the quantity into canning jars, to about two finger widths below the rim. Close the jars with rubber rings and lids and cook the foie gras in a preserving pot at 100 °C for 110 minutes.

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