Liver paté with bacon

Christmas is around the corner and homemade pate is nice a addition to the breakfast, brunch or lunch table. It has been a while since I have made this but a sweet friend asked me on Facebook if I had a decent recipe for a pate, of course I have.
The story goes that when I lived i Pusan South Korea, the scandinavian ladies could not find decent liver pate for their open faced sandwiches. So we had to make our own and since there was an abundance of the ingredients that was not a problem.
This recipe makes about 500 grams
150 g pork liver

4 pc anchovies filets

100 g bacon, 50 g fat/lard, 1/2 ts salt

or if you do not want the bacon flavor use

100 g fat/lard, 1,5 ts salt

1 onion
1 ½ dl milk
3 tbs flour
½ ts pepper
½ ground allspice
1 egg
Cut the liver, bacon, fat and onions in to small pieces and put it in a food processor with the anchovies and blend it all up, then add the rest of the ingredients and continue blending until it becomes a smooth mass.

Pour the it in to a greased pot or 2 smaller pots and place it/them on a baking tray that can hold water, add about a liter of water in the tray and bake in the oven for about an hour on 175  ºC (347 Fahrenheit)The pate is finished when the baking thermometer shows 76 ºC.(169 Fahrenheit)

You can make a big batch of this and freeze it, just make sure that the pots you use can be placed in the freezer and oven.