Ingredients:

1/2 lb Veal or Pork stew meat
4 tbs Chopped fresh sage
3/4 lb Liver
2 tbs Minced garlic
1/2 lb Bacon; diced
1/4 ts Freshly ground black pepper
2 Eggs
1/2 c Dry white wine

Methods:

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.