| 1lb
pigs fry, inc. the caul |
½
teaspoon sage |
| ½
teaspoon salt |
½
teaspoon mixed herbs |
| 3
medium onions |
|
| 30z
breadcrumbs |
|
| Soak
the caul in salted water. Wash the fry, peel the onions and
put both into a saucepan with just enough salted water to cover.
Simmer for 45 minutes. Remove from the heat, drain off the liquid,
pouring a little on to the breadcrumbs, and saving the rest
for gravy. Mince the fry and chop the onions, add seasoning
and moistened breadcrumbs. Beat all together, adding a little
more liquid if too dry. Cut the caul into 4 inch squares, and
put 2 tablespoons of the mixture onto each square. Make into
balls. Put these onto a greased baking tin with the joined edges
underneath to stop the mixture coming out. Cook quickly in a
hot hot oven for 20 minutes. Make a good thick gravy with the
remaining liquid. |
|
