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
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