Posted by admin | Posted in Recipes | Posted on 10-11-2009
Tags: beef stock, butterd carrots, creamed potatoes, Faggots, lard, pig's liver, sage, savory duck recipe, suet, Worcestershire sauce
This dish is also known as Faggots; it is very good served with buttered carrots and creamed potatoes.
Ingredients:-
1 lb./0.5 kg pig’s liver
2 large onions
6 oz./175 g fresh white breadcrumbs
2 oz./50 g shredded suet
½ teaspoon dried sage
1 tablespoon Worcestershire sauce
salt and pepper
1 oz./25 g lard
1 onion, sliced
2 carrots, grated
1 oz/25 g plain flour
¾ pint beef stock
Method:-
Mince the liver and onions and mix together with the breadcrumbs, suet, sage, sauce and seasoning. Divide the mixture into 8 pieces and shape roughly into balls. Put in a greased shallow 2 pint (1 litre) ovenproof dish and bake without a lid in a moderate 350ºF, 180ºC, Gas Mark 4) for 30 minutes, turning each ball over once.
To make the gravy, heat the lard in a pan and add the onion and carrot. Fry gently for 5 minutes, then stir in the flour and cook for 1 minute. Remove from the heat and blend in the stock and 2 teaspoons Worcestershire sauce. Return to the heat and bring to the boil, stirring. Simmer for 10 minutes and strain. Season to taste and pour over the Savory ducks. Return the dish to the oven and cook for a further 20 minutes.
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