Text 19773, 88 rader
Skriven 2012-01-10 22:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Faggot
==============
-=> Quoting Dale Shipp to Dave Drum <=-

 JW>       Title: Braised Pheasant with Cabbage
 JW>       1    Faggot
 
 DD> Whuzzat?

 DS> It is one of the terms that demonstrates that the Americans and the
 DS> British are two regions separated by a common language

 DS> Faggots are / from meat off-cuts and offal, especially pork.
 DS> mixture is shaped in the hand into balls

Yet another meaning. But I'm pretty sure the pheasant recipe is
called for a bundle of mixed herbs and not a livery meatball though.
[g]

I discovered I had three recipes for them on file.  This one is
typical:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Faggots
 Categories: British, Offal, Sausage, Casseroles, Onion
      Yield: 1 Servings
 
  1 1/2 lb Pig's liver
      2 lg Onions
      4 oz Fresh brown or white
           Breadcrumbs
      3 oz Shredded suet
      2 ts Sage
      1 ts Salt
    1/4 ts Pepper
 
  Mince liver and onion into a bowl.
  
  Add remaining ingredients and mix thoroughly.
  
  Form into balls to fit palm of hand.  Traditionally, faggots were
  wrapped in caul to cook.  Nowadays, the best way is to use or make
  foil cups to hold them in shape.  Set these in a small roasting tin
  and pour boiling water around them.
  
  Or, make a loaf of the mixture.  Press into a greased 2 lb loaf tin.
  set this in a roasting tin and pour boiling water around it to come
  halfway up the sides.
  
  Bake in a moderate oven, gas 4, 350F, 180C for 30 minutes  for
  individual faggots, 1 hour for loaf.  Leave loaf in tin for 10
  minutes in a warm place. This gives it time to set and it can then be
  turned out and will slice easily
  
  Haven't personally tried the recipe but it sounds about right.  We
  get ours direct from the local butcher who makes them on the
  premises. Heat them up in a closed casserole dish with a very rich
  gravy, serve with lashings of mashed spuds and large 'bullet' peas -
  wonderful on a cold evening:-)
  
  From: The Complete Farmhouse Kitchen Cook Book, published in
  association with Yorkshire Television, a compilation of viewer's
  recipes.
  
  From: Jim Best,  Oxfordshire,  UK.
  Newsgroups: soc.culture.british, uk.food+drink.misc
 
MMMMM

The other two recipes suggested that the Welsh use lamb and ox liver
as well. Additional herbs include dried thyme and parsley. Instead
of water they add beef stock to the roasting tin. After cooking the
remaining stock can be thickened for gravy and the faggots served
with a side salad and thick crusty bread. As a main meal the faggots
are often served with creamed potatoes, peas and the gravy as per
Simon Hayes also from Great Britain.



Cheers

YK Jim


... Dyslexic Welsh People... "It's so hard to tell," says expert.

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