MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Braised Faggots With Onion Gravy
 Categories: Lamb/mutton, Beef, Vegetables, Beer, Herbs
      Yield: 6 Servings

MMMMM-----------------------ONION GRAVY------------------------------
      1 tb Sunflower oil
      2 lg Onions; peeled, fine chopped
      1 tb A-P flour or corn starch
    300 ml Ale (10 oz)
    600 ml Good beef stock (20 oz); hot
      1 ds Worcestershire or brown
           - sauce
      2 tb Dried mixed herbs

MMMMM-------------------------FAGGOTS--------------------------------
    450 g  Lean beef mince (1 lb)
    115 g  Lamb's liver (4 oz);
           - fine chopped
    115 g  Streaky bacon (4 oz);
           - fine chopped
      1 sm Onion; peeled, grated
      2 cl Garlic; peeled, crushed
      1 tb Fresh parsley; chopped
      2 ts Fresh thyme leaves
      2 ts Fresh sage; chopped
     55 g  Fresh white or brown
           - breadcrumbs (2 oz)
      2 ts English mustard (Colmans')

  Prepare the onion gravy; heat the oil in a large saucepan. Add the
  onions and cook over a moderate heat for 5 minutes. Add the flour
  and cook for 2 to 3 minutes, stirring occasionally.

  Gradually stir in the ale, stock, Worcestershire or brown sauce,
  seasoning, and dried mixed herbs. Reduce the heat and simmer for
  5 minutes.

  Set the oven @ 360°F/180°C, 320°F/160°C Fan, Gas Mark 4.

  To make the faggots; in a large bowl mix together the faggot
  ingredients and shape into 12 golf-size balls.

  Transfer to a 1.2 L rectangular dish or roasting tin and carefully
  pour over the gravy. Cover with foil and cook in a preheated oven
  for 1-1/2 to 2 hours. 15 minutes before the end of the cooking
  time, remove the foil and return to the oven.

  Serve with a creamy combination of mashed potatoes and spring onions.

  Notes: If preferred omit the ale and increase the quantity of stock
  to 850 ml (1-3/4 pt). Serve any leftover faggots cold as a sandwich.

  Recipe FROM: https://www.simplybeefandlamb.co.uk

  Uncle Dirty Dave's Archives

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