Liver Pate with Rum

3/4 lb. calf's liver
1 lb. boneless porkloin
1/2 lb. boneless veal shoulder
1/4 lb. fresh pork fat
1/2 lb. salt pork (fat back) thinly sliced
1/4 lb. sliced mushrooms
3 tbsp butter
1/4 c. very finely minced onion
2 large garlic cloves, minced
1/4 c. 80 proof rum
2 tbsp lemon juice
1 tbsp flour
1 tsp horse radish
2 eggs, slightly beaten
2 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp ground allspice
1/8 tsp ground mace

Saute mushrooms in butter until tender. Put liver, pork loin, veal, pork fat and mushrooms through a meat grinder 3 times, using the finest blade. Mix ground meat with all remaining ingredients except the salt pork, blending well. 
Line bottom and sides of a 2-quart loaf pan with salt pork. Add ground meat mixture. Place any remaining salt pork on top. Cover pan with aluminum foil. Preheat oven to 375º. Place loaf pan in a larger pan containing 1 1/2 to 2 1/2 inches of very hot water. Bake for 2 hours. Cool at room temperature for 1 hour. Place a weight on the top of the pate and chill overnight.