Slavouries---Recipe from Smailes butchers, Wigan Market Hall.
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Slavouries---Recipe from Smailes butchers, Wigan Market Hall.
FAGGOTS OR SAVOURY DUCKS:
Someone asked about Faggots, also known as Savoury Ducks. This recipe, enjoyed all over Lancashire, is yet another example of how ingenious women, forced by chronic poverty to buy the cheapest of foods, were able to create tasty and nourishing dishes to sustain our ancestors, without whom we would not be here to argue about things today. You will notice this recipe calls for a pig's caul. Don't ask. Make the faggots without it.
1 lb. pig's liver and complete pluck.
2 medium onions
4 oz. fat pork
Pinch of thyme
Generous 1/2 teaspoon powdered sage
Pinch of basil
Salt and pepper
Pinch grated nutmeg
1 egg
Breadcrumbs
Pig's caul
Slice the liver, onions and pork thinly. Put in a saucepan with the thyme, sage, basil, salt, pepper and nutmeg and barely cover with water.
Simmer for 1/2 hour, then strain off the liquid and save for the gravy.
Mince the contents of the stewpan finely.
Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture and mix thoroughly.
Form into balls and enclose each one in a piece of caul.
Place in baking tin, and add a little gravy.
Bake at 400 until nicely browned.
Serve with a good thickened gravy.
If preferred, the mixture can be pressed into a well greased baking tin and marked into squares. Cover with caul and cut into squares after cooking.
6 servings.
Someone asked about Faggots, also known as Savoury Ducks. This recipe, enjoyed all over Lancashire, is yet another example of how ingenious women, forced by chronic poverty to buy the cheapest of foods, were able to create tasty and nourishing dishes to sustain our ancestors, without whom we would not be here to argue about things today. You will notice this recipe calls for a pig's caul. Don't ask. Make the faggots without it.
1 lb. pig's liver and complete pluck.
2 medium onions
4 oz. fat pork
Pinch of thyme
Generous 1/2 teaspoon powdered sage
Pinch of basil
Salt and pepper
Pinch grated nutmeg
1 egg
Breadcrumbs
Pig's caul
Slice the liver, onions and pork thinly. Put in a saucepan with the thyme, sage, basil, salt, pepper and nutmeg and barely cover with water.
Simmer for 1/2 hour, then strain off the liquid and save for the gravy.
Mince the contents of the stewpan finely.
Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture and mix thoroughly.
Form into balls and enclose each one in a piece of caul.
Place in baking tin, and add a little gravy.
Bake at 400 until nicely browned.
Serve with a good thickened gravy.
If preferred, the mixture can be pressed into a well greased baking tin and marked into squares. Cover with caul and cut into squares after cooking.
6 servings.
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