Herbed Pork Pate - cooking recipe

Ingredients

1/2 lb boneless pork loin
1/2 lb sliced bacon
2 cups water
3/4 teaspoon dried thyme, crushed
3/4 teaspoon dried rosemary, crushed
1 bay leaf
1/4 teaspoon red pepper
2 tablespoons cognac or 2 tablespoons other brandy
melba rounds or assorted cracker

Preparation

Cut pork and bacon into 1/2-inch pieces.
In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper.
Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally.
Remove and discard bay leaf; let meat mixture cool 20 minutes.
Transfer to food processor bowl or meat grinder; add cognac.
Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.
Pack mixture into a small crock.
Cover and chill in the refrigerator 12 to 24 hours.
Serve with melba rounds or assorted crackers.