Traditional Easter pate

Preparation

1. Cut the pork shoulder, stripe and bacon into smaller pieces. Put all the pieces into a pot, add chicken legs, peeled carrots, parsley and celery, pour approx. 3l of water, add spices and cook it covered for about an hour. After this time, if the legs are soft, remove them and add the liver. Cook it for 30-40 minutes (until the meat is tender).
2. Remove the bones from the chicken and grind three times with the remaining meat.
3. Mix everything with lard and eggs. Add 1 cup of the broth that was formed while cooking the meat to the mass. If the mass is too compact, add 1/3 - 1/2 cup of broth. Season it with salt and pepper to your taste.
4. Pass it to a rectangular mold and bake it in an oven preheated to 190 degrees for approx. 50-60 minutes.