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Belgian Faggots

A historical recipe from A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978).

A historical recipe

A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978). Project Gutenberg eBook #22114.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978). Digitised by Project Gutenberg, eBook #22114 (https://www.gutenberg.org/ebooks/22114). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by a demonym leading its title: Belgian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • a tin baking-dish

Method

  1. These may be prepared with sheep's pluck, or even with bullock's liver, and other similar parts of meat;
  2. but a pig's pluck is preferable for the purpose.
  3. Chop up the heart, liver, lights, and the fat crow;
  4. season well with pepper, salt, allspice, thyme, sage, and shalots, and divide this sausage-meat into balls the size of an apple, which must be each secured in shape with a piece of pig's caul fastened with a wooden twig, or skewer, and placed in rows in a tin baking-dish, to be baked for about half an hour in a brisk oven.
  5. When the faggots are done, place them on some well-boiled cabbages, chopped up, in an earthen dish, and having poured the grease from the faggots over all, set them in the oven to stew gently for half an hour.