| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Welsh |
Main meal |
4 |
Servings |
INGREDIENTS
| 2 |
t |
Chopped sage 4 oz |
|
|
breadcrumbs salt and |
INSTRUCTIONS
pepper 3 oz suet 1 oz flour 2 large onions browning FFAGODAU Wash and
mince the liver. Peel and fineVy chop the onion. Dice the suet. Add
the onion, suet, bread- crumbs and sage. Add salt and pepper to taste.
Mix thoroughly and roll into small balls. Place the faggots in a large
greased ovenprocf dish, cover with foiV and hsat in a moderate ovsn
(350/F or Mark 4) for 40 minutes. Remove the foif 10 minutes before
the end of the cooking time to brown the faggots. Work in fiour tc
make a paste and add boiling water to make gravy. Add browning if
necessary. Tra- ditionally faggots are served hot with peas. Posted to
MM-Recipes Digest V4 #253 by "ray.watson" <ray.watson@ukonline.co.uk>
on Mon, 16 Sep 1996.
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