SPINACH AND TONGUE TERRINE ........Annie Smithers " The Women`s Cookbook "

This recipe is very close to the dish that my Aunt Ruby would serve  during the summer in place of the traditional hot roast chicken for Sunday lunch .

( Back when all the commission homes had combustion stoves and we had to light a fire in the chip heater to warm the water for a bath . Oh God how old am I ?)

This is an absolute beautiful dish .......

Line a terrine with 400gm of beaten out bacon .
Mix together .....
900gm of minced pork
450 gm of sliced cooked tongue
225 gm cubed pork fat
350 gm of cooked and cubed chicken livers
2 red onions finely sliced and sautéed
450 gm of cooked , drained and chopped spinach
300ml of cream
2 tbs of salt 
1 tsp of nutmeg
8 eggs
3 tbs of fresh herbs ...parsley , thyme ,  chervil (chopped )
2 tbs of chopped rosemary.
.............................................with your hands.
Fill the terrine , line the top with the bacon overlay and seal with a little more pork fat.
Cover with foil .
Cook in a bain marie bath for one hour at 220deg C
Turn the oven down to 180 deg C for a further 45 minutes .
Leave it cool in the oven with the door open .
Remove and cool completely in fridge , turn out onto a serving plate and serve with  a green salad and homemade vinaigrette .