Belgian Faggots Recipe

These may be prepared with sheep's pluck, or even with bullock's liver,

and other similar parts of meat; but a pig's pluck is preferable for the

purpose. Chop up the heart, liver, lights, and the fat crow; 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. 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.

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