Faggots or “Savoury Ducks”

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. pig’s liver or fry
  • 2 medium-sized onions
  • 4 oz. fat pork
  • a pinch of thyme
  • ½ teasp. powdered sage
  • a pinch of basil
  • salt and pepper
  • a pinch of grated nutmeg
  • 1 egg breadcrumbs
  • a pig’s caul


Slice the liver, onions and pork thinly. Put in a saucepan with the thyme, sage, basil, salt, pepper and nutmeg and barely cover with water. Simmer for ½ hr., then strain off the liquid and save for the gravy. Mince the contents of the stewpan finely. Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture and mix thoroughly. Form into balls and enclose each one in a piece of caul. Place in a baking-tin, and add a little gravy. Bake in a fairly hot oven (400° F., Gas 6) until nicely browned. Serve with a good thickened gravy. If preferred, the mixture can be pressed into a well-greased baking-tin and marked into squares. Cover with caul and cut into squares after cooking.