German pate recipe.
A pepper. Take a liver and fry it and then cut off the skin and cut the liver into strips and cut these into good pieces, the grind them in a mortar and add crumbed(?) bread and broth and wine or vinegar to it. Then (cook it?) well it to a pan. This makes a liver pepper.
A black pepper. Likewise take rye bread, crumb it and mix it through with broth and with wine and vinegar, until there is enough and spice it and add bacon there-in, as previously written and boil this wildmeat. (Buchlein von Guter Speise)
We made a chicken liver pate based on these two recipes. The recipes did not list the type of liver though I assume that they meant for it to be calf or beef liver. I decided to use chicken because chicken has a much lighter flavor and I knew this dish was a stretch for some.
Bacon was fried and removed from the pan. Chicken livers were added to the bacon drippings and cooked. The liver and bacon were then put in a food processor with ground sage, ground marjoram, bread crumbs, red wine, and white wine vinegar. This turned out wonderfully and got many compliments.
Ein alemannisches Büchlein von guter Speise, Translated by Leofwynn Wulfinga