Recipe for Welsh Faggots

It's time to get back to savoury dishes again before this blog and the Blighty's British Recipes Newsletter get a reputation for being overly obsessed with desserts. Actually, that probably wouldn't be a bad reputation to earn. I read some advice once that seemed sound at the time: "life is uncertain, eat dessert first!"

So this week's recipe is for Welsh Faggots. This recipe was considered a nutritious and delicious lunch by Welsh miners. The original source suggested it could be eaten hot or cold. I made Welsh Faggots and ate them hot but I can see how they would taste good cold too.

Ingredients

• 1 kg calves liver
• 2 onions
• 1/2 cup Atora Shredded Light Suet
• 1/2 cup oatmeal
• Salt & pepper
  
• 1/4 teaspoon sage
• 1/4 teaspoon nutmeg
• 1/4 teaspoon mace
• 1/4 teaspoon thyme

Preparation

• Grate the onions
• Wipe away the tears from step 1
• Finely chop the liver
• Stir all the ingredients together until well mixed
• Empty into a well-greased oven dish
• Bake at 350 deg F for at least 60 minutes

John's Notes

The aroma of the herbs while the dish is in the oven is intoxicating. All the family will be really looking forward to eating it. I served mine with Bisto Onion Gravy and it was simply delicious. The herbs used in this recipe really give the meal its distinctive flavour.I recommend Batchelor's Marrowfat peas as a good accompaniment to this meal.

Bonus Recipe

Here's a dessert recommendation to go with Welsh Faggots. Break up a whole pack of stale chocolate biscuits and soak in milk until mushy. Break 2 eggs into the mix and stir thoroughly. Pour into a greased oven dish and bake at 350 degF until the top is brown and a knife pushed into the centre of the pudding comes out clean. Serve with whipped cream.