On 28 Apr, john/tina edwards <jedwards14@neo.rr.com> wrote: > Yes please. I think I would like to try them. Tina in Ohio Here goes then: Take a pound of fry with kel. (Kel has already been explained: fry is pig's offal.) Don't have lights (lungs) in it as these turn the faggots bitter. Boil for 30 minutes and drain, reserving the liquid. Soak about 1 pound of white bread, crusts included, in water. Squeeze out excess water until the bread forms a nut in your hand. Put the kel to soak in warm water. Now mince the fry with an onion (you could have cooked the onion with the fry, leaving it whole, but I prefer it raw) and add the soaked bread. (If you didn't soak the bread, pass a slice or two of very thickly cut white bread through the mincer. This will both clean the mincer and give you some bread for the mix. I suspect this is what Mom used to do if she forgot to soak the bread!) Season very strongly with salt and pepper, and add sage and/or pennyroyal if available. (Pennyroyal is of the mint family and has a bitter mint taste. You can grow it in the garden, but be careful, you'll only need to plant it once!) Moisten if needed with some of the water from boiling the fry, but don't use it all! Take the soaked kel and cut it into squares. Take the faggot mixture and form it into balls in the palm of your hand. Wrap each faggot in a square of kel and place in a roasting tin. Add the water from the initial boil of the fry and roast at about Gas 5 for about 40 minutes. Serve with mushy peas, gravy made from the juices in the pan, and crusty bread. Two faggots per person is quite adequate. Mom used to make these when anyone was poorly as they possess amazing restorative powers! Enjoy! -- Chris Ramsbottom researching: BARRATT, DANCER, FELLOWS, GOODES, ROBINSON, TUCKLEY, WHEWAY MAHER all in and around Birmingham/Smethwick, 1850 to present day