1/2 lb Veal or pork stew meat

    3/4 lb Liver

    1/2 lb Bacon; diced

      2    Eggs

      4 tb Chopped fresh sage

      2 tb Minced garlic

    1/4 ts Freshly ground black pepper

    1/2 c  Dry white wine

  Call this an American pate, if you like. Serve it with sour pickles, brown
  mustard and pumpernickel bread.
  COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight.
  The next day, grind the mixture twice using a meat grinder fitted with a
  large die. Or pulse until well combined, but not too smooth, in a food
  processor. Place the mixture in a loaf pan, cover tightly, place the loaf
  pan in a water bath, and place in preheated 375F oven until done, about 1
  1/4 hours. Remove from the oven, unmold and serve immediately. Or place the

  loaf under a 3-pound weight, let cool to room temperature and then chill in
  refrigerator before serving.