Peppered Farmhouse Pate

1. Preheat oven to 350'F.
2. (175'C.
3. ). Remove rinds and bones from bacon and pork.
4. Stretch bacon on a board using back of a knife until bacon is almost double in length.
5. Line bottom and sides of a 5-cup terrine or souffle dish with bacon.
6. Mincei shoulder pork, liver, onion and garlic.
7. Cut veal in 1/2" pieces.
8. In a bowl, combine pork shoulder, liver, veal, onion and garlic.
9. Stiri in egg, salt, peppercorns, herbs and brandy; mix thoroughly.
10. Spoon mixture into bacon-lined dish and smooth surface.
11. Cover tightly with foil.
12. Put into a roasting pan half filled with hot water.
13. Bakei in preheated oven 2 hours.
14. Cool 30 minutes.
15. Top with a plate and place a heavy weight on plate.
16. Cool completely, then refrigerate overnight.
17. Turn out onto a serving plate.
18. Garnishi with additional peppercorns and bay leaf, if desired, and serve with bread.