04:18
Aug 2, 2021
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'Nicknamed \'Savoury Duck\' or \'Poor Man\'s Goose\', faggots have always been a popular item in pork butcher\'s shops. What you need: 2 onions, peeled 1 lb. pig\'s liver 3 oz. mashed potato or white breadcrumbs A scant 1/2 pint or pork stock 1/2 teaspoon fresh, finely chopped sage 1 teaspoon fresh, finely chopped parsley Salt and black pepper 1 oz. melted butter What to do: Boil the oinions in water for 15 minutes. Drain well and allow to cool. Set oven to 425 Degrees Fahrenheit or Mark 7. Coarsely mince the onions and liver together and stir in the mashed potato or breadcrumbs. NOTE: if using breadcrumbs, moisten with 2 or 3 teaspoons of hot stock before using. Add herbs, seasoning and melted butter and combine well. Using well-floured hands, form the mixture into squares or balls and pack into a well-greased baking tin. Thicken the remaining stock and sprinkle over, taking care not to drown the faggots. Cover with a piece of kitchen foil and bake for 30 - 40 minutes, removing the foil for at least 10 to 15 minutes of cooking to brown the faggots. Serve with mashed potatoes and carrots, accompanied by pease pudding and a rich, thickened gravy. Serves 4. Traditionally each faggot should be wrapped in a square of prepared pig\'s caul or veil, but they can be prepared without this, although they will not hold their shape quite as well during cooking.'
Tags: #Food #Shropshire #Telford
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