INGREDIENTS
pig’s liver
three onions
one tablespoon
chopped sage
salt and pepper
small pieces of pork fat
a pig’s flead
METHOD
• Soak the liver in boiling water for a few minutes before slicing.
• Mince the liver, onions and pork fat and put in a large bowl. (The pork fat helps to keep the faggots moist.)
• Mix the ingredients well and season with salt, pepper and sage.
• Cut the flead into pieces of about six inches square, wrap each piece around a little of the mixture and place the faggots in rows, in a meat tin.
• Cook in a moderately hot oven.
'Upper Banwy, Montgomery.'