Pork and Egg Terrine

IF YOU LIKE PORK THEN THIS IS WHAT YOU DO.....

Take a cheap cut of pork and debone...... put about 250g pork meat in a blender or mincer, along with sliced or chopped onions and garlic, chicken livers if you can get them, sundried tomatoes or a spoonful of concentrated tomato puree, salt, pepper, allspice or green herbs. Whizz them about in the machine. Add oats if you have them .... or maybe real breadcrumbs ... both are optional ..... Meanwhile you have hard-boiled several eggs. De-shell the eggs under cold water.  Oil a loaf tin or an interesting container appropriate to the amount of meat you have.   Line it with rashers of cheap bacon if you wish and can afford it ... dollop in half of the meat, place the eggs on top in a neat row and cover with the rest of the meat. Cover the terrine with foil.  Bake in a bain-marie, that's a dish with water in it.... at  about 200 degrees Centigrade, for at least one hour to an hour and a half,  depending on the size of your terrine. Leave to cool. Turn out and wrap in greaseproof paper or foil. Place in the refrigerator. If you cook the terrine without any eggs you can freeze it.    Also you can make the same concoction but put the meat inside a pastry base and top!!!  Then it is somewhat like a French Pate de Paques  .... or an English Pork and Egg Pie.  As you wish!   This wonderful dish kept Captain Sensible happy for a few days and it was really really inexpensive!!!