James Allyn's Bolinas Pate

2 tablespoons of butter or margarine
1 cup of finely chopped onion
1/2 pound of sliced bacon
1 pound of ground pork
1 pound of ground veal (or chicken)
1/2 pound of chicken livers, finely chopped
1/2 cup of fresh bread crumbs
1 egg
2 teaspoons of salt
1/2 teaspoon of thyme
1/4 teaspoon of pepper
1/4 teaspoon of allspice
2 garlic cloves, crushed (optional)
1/4 cup of brandy

In small skillet melt butter or margarine. Add onion and sauté over medium heat until transparent. Line bottom and sides of a 9x5x3-inch loaf pan crosswise with bacon, reserving remaining pieces for top. In large bowl combine onion with remaining ingredients; mix well. Spoon into loaf pan and tap gently until settled. Place remaining bacon slices on top lengthwise. Preheat oven to 350ºF. Cover pan tightly with foil and bake 45 minutes. Remove foil and bake an additional 30 minutes. Pour off fat; cool slightly. Remove form pan and wrap well in foil; refrigerate at least 8 hours. (Can be made ahead to this point. Wrap well and refrigerate overnight.) Makes 18 (1/2 inch) slices.