Take one pound of minced pigs liver, 10 oz of minced belly of pork, two large onions chopped small, one clove of garlic, mashed and a teaspoon of dried sage, or 4 fresh leaves, chopped. Place in a heavy pan or frying pan and cook gently for 30 min, stirring from time to time. Do not brown.

Strain off the juices and retain for later.

To the meat add half a teaspooon of mace, two medium eggs, and enough breadcrumbs to make it handleable. Season with salt and pepper to taste.

Take caul fat and soften it in hot water. Cut into approximately 5 inch squares place 2oz of the meat mixture in each piece of caul and form into a ball. Place in a dish and bake at 325 to 350 degrees farenhite for about half an hour. After 20 minutes strain off the liquid from the faggots and add it to the cooking juice. Chill the mix and skim off the fat.

About 5 minutes before the end of cooking pour the liquid over the faggots.

Serve with fresh peas in summer or pea puree in winter.

For Welsh faggots use a chopped cooking apple and omit the egg.