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.