Liver exempt from the films, fat and blood vessels. All meat - liver, brisket, pork shoulder - cut into small pieces.

Shinkuem onions and lightly fry on a moderately hot pan with pork fat (it can be melted from a small piece of fat from the bacon)

Meat, liver and onions cranked grinder, using a fine pastyou bars. Pate will turn out more tender if to crank twice.

Add to the minced salt, spices, spices and cream. Mince a good stir and put it in the ceramic bowl of the right size. Cover the pot with a lid and put into the oven, heated to 100 degrees C for three hours. An hour before ready the lid can be removed. After three hours take out the pot and let cool slightly. Holding the cap, carefully poured from the pot broth that has accumulated at the bottom. Finally cooled a pot of paste in the fridge.