"Arri London" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:Ophelia said:
"RobtE" <[email hidden]> wrote in message
news:[email hidden]...Quoted message said:Ophelia wrote:
> [censored]
>
>
> 500g (l pound) pigs liver
> 1 tablespoon chopped parsley
> 8oz breadcrumbs
> 1 teaspoon mixed herbs
> 6oz pork belly
> ¼ teaspoon mixed spice
> salt and pepper
> pig's caul, if available
>
> Wash and dry the liver and cut into pieces. Cut up the pork and
> the
> onions. Put the liver, pork and onions through a mincer and mix
> thoroughly with the bread, parsley, herbs, spice, salt and pepper.
> (Season rather highly, as [censored] should be very savoury.)
> Cut a pig's caul into pieces about 20cm (4 inches) square and put
> some
> of the mixture in each square. Wrap up and put into a baking tin,
> join
> downwards, so that each [censored] touches the next. I you don't have
> a
> caul, place the unwrapped [censored] closely together in the tin and
> cover
> well with baking paper.
> Bake in a hot oven 220C for 35 to 40 minutes. Serve hot or cold.
>
>
>
>
An alternative British name for these is Savoury Ducks, which is
useful for those prone to embarrassment and/or fits of giggles.LOL true but not nearly so much fun🙂
Cannot imagine any of my Somerset neighbours calling [censored] savoury
ducks! That would really make them giggle LOL.
They do call them that in Yorkshire and Lincolnshire though🙂