black pepper, bay leaves.
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 ½ 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
ff
(ff)
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