DEN GYLDNE SMØRREBRØDSBOG, 1940
1 kg pork liver
1 kg pork lard
0,5 kg pork meat
3 dl vinegar
2-3 onions
3 bay leaves
1 teaspoon dried thyme
15 anchovies
1 teaspoon salt
Suggested drinks
Beer: Malted beer; Jacobsen DarkLager, Nørrebro Bryghus Gamle Københavner
Aquavit: Cask matured; Aalborg Krone Aquavit
Liver paté is one of the most common toppings for packed lunch, and it is one of the most popular toppings, for Danes when they skip a hot dinner and replace it with smørrebrød.
The pork liver can easily be substituted with liver from veal, chicken, duck or goose, and the lard can be substituted by butter. Place pork liver in a container, cover with cold water, add vinegar, and put it in the refrigerator for 8 hours or more.
Discard water, cut the liver, meat, and lard in chunks approximately 5-by-5 centimetres large and place in a pot with onion, thyme, and bay leaves. Add water until the ingredients are covered and bring to a boil while skimming away any impurities that gather on the surface.
Strain through a sieve. Put the liquid aside, add anchovies to the solid ingredients, and process these to an even consistency using a meat grinder or blender. Mix liquid in and add salt and pepper to taste.
Line a loaf pan with thin slices of lard or bacon and set the pan in the oven in a tray with a few centimeters of water to prevent burning. Bake for approximately 1 hour at 175 degrees celsius.
