In a large skillet cook the bacon until crisp. Remove the bacon from skillet, reserving 2 tablespoons of drippings. drain and crumble the bacon, set aside. Add the chicken livers, onion and garlic to reserved drippings. Cook over medium heat, stirring constantly, about 5 minutes or until the livers are no longer pink. Cool slightly. In a blender container or food processor bowl place 2 tablespoons of milk, salt, nutmeg or allspice, pepper, chicken liver mixture and bacon. Cover and blend or process until well blended. Add 1 tablespoon of milk if the mixture appears stiff. Line a 1 1/2 cup mold or small bowl with plastic wrap. Spoon the mixture into mold. Cover, chill for 3 to 24 hours. To serve, unmold and remove wrap. Serve with crackers. Makes 1 cup