EAS Liver Pâté with variations

This came from Original Danish Liver Pâté. Here are my variations:

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1 lb liver, chopped I have used all kinds of liver. Of course, younger ones taste better, but all work in this recipe. If you have more than 1 1/2 lb of liver, double the recipe.
3/4 cup vegetable oil Any oil or fat will work. I did use Italian dressing one time, combining the oil and spices.
3 Tbsp flour OR 1 1/2 Tbsp cornstarch OR 1 Tbsp arrowroot powder
2 eggs
1 onion, chopped Can omit; just include more spice
1 tsp thyme Oregano, Italian seasoning, sage, nutmeg, pepper all work. This needs some flavor, which onions and spice provide.
1 cup milk Milk is best, but stock, broth, or even water all work

Mix liver, flour, eggs, onion, spices in a food processor or blender really well. Once it is well-blended, add milk.
Bake in 8 or 9 in. pie pans. I have also used 13x9 in. pan and bread pans. Bake at 400 F for 30 minutes or until knife comes out clean. (It won't be dry, but won't have lots of stuff sticking to it either.)
Serve with crackers or bread. Use leftovers on sandwiches.