thoroughly, and leave to stand for
2 hours.
Cut the remaining ¼ lb bacon
into small strips the length of a
match and about ¼ inch wide and
thick. Arrange these strips criss
cross fashion at the bottom of the
terrine or terrines, and pack in the
meat, fairly firmly. Fill almost to
the top. Put a bay leaf on the top,
and then more strips of the bacon,
in the same criss-cross fashion.
Stand the terrines in a baking tin
half full of water and cook in a
slow oven (Regulo 3 or 4) for 1½
hours for small terrines, 2 hours for
larger ones. It is the depth of the