2 tb Butter
3 tb Flour
1 c  Heavy cream
1 c  Milk
1 lb Pork liver; fresh
3/4 lb Pork fat; fresh
1 md Onion; coarsely chopped
3    Flat anchovy fillets; draind
2    Eggs
1 1/2 ts Salt
3/4 ts White pepper
1/2 ts Allspice
1/4 ts Ground cloves
3/4 lb Pork fat; fresh, sliced into
-long, 1/8" thick strips or
-sheets

Melt the butter in a saucepan, remove from the heat, and stir in the flour.
Add the milk and cream and bring to a boil over high heat, beating
constantly with a whisk until the sauce is smooth and thick. Let it simmer
for a minute then set aside to cool. Cut the liver into chunks. Roughly
chop the pork fat and mix both with the chopped onion and anchovies. Divide
the mixture into thirds. Pur‚e each batch in an electric blender set at
high speed, adding enough sauce to keep the mixture from clogging the
blender. Transfer each completed batch to a large bowl and beat in any
remaining cream sauce. (To make by hand, first have the butcher grind the
liver and pork fat together, 3 times, very fine, then combine with the
cream sauce, beating them together thoroughly.) Beat the eggs well with the
salt, pepper, allspice and cloves and mix thoroughly into the liver
mixture. The blender mixture will be considerably more fluid that the one
made by hand. Preheat the oven to 350F. Line a 1-quart loaf pan or mold
with the strips of pork fat. Arrange the strips lengthwise or crosswise,
making sure they overlap slightly and cover the bottom and sides of the
pan. If long enough, let them hang over the sides; otherwise, save enough
strips to cover the top. Spoon the liver mixture into the loaf pan and fold
the overhanging strips (or extra strips) of pork fat over the top. Cover
with a double thickness of aluminum foil, sealing the edges tightly, and
place in a large baking pan. Pour into the baking pan enough boiling water
to reach at least halfway up the side of the load pan and bake the liver
paste in the center of the oven for 1 1/2 hours. Remove from the oven and
lift off the foil. When it cools to room temperature, re-cover with foil
and chill thoroughly. Liver paste may be served in 1/2″ thick slices as a
first course, luncheon dish, or on bread as smorrebrod.