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Old 11-21-2006, 03:41 AM   #11
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Hub - my brother also had to endure that system.... BUT, at 13 he was already really tall, so his experiences weren't too bad.... (His final height: 6 ft 5).

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Old 11-21-2006, 03:45 AM   #12
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Thank you for sharing your memories and your recipe with us. I seem to remember my grandson mentioning, that he was served faggot by his hostess when he was visiting in Wales. He said they were good. I always thought of him as a picky eater. I always put them in there with haggis.

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Old 11-21-2006, 04:01 AM   #13
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Most of the recipes I have come across on the web use pig's liver. This is stronger tasting and may put a lot of people off.

When I still lived at home the faggots were made by my father with his secret recipe. He died back in 1976 without passing it on but I am sure he got it from his mother. Earlier this year I persuaded my Aunt (his sister) to give me the "secret" family recipe which is the one in this thread. I was surprised to see it used lamb's liver but she confirmed that was correct.

There is a "secret" cake recipe but I haven't got tat out of her yet!

My father’s side of the family came from South Wales - all my generation had to leave Wales to find work.
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Old 11-21-2006, 08:18 AM   #14
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Hub-UK, it's absolutely years since I last had faggots. Your recipe conjured up the smell for me even after all this time. I've never made them, but I'll definitely be giving this a try.
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Old 11-21-2006, 08:46 AM   #15
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Hub-UK, this is the first time I heard of Welsh Faggots. I am sure they are as delicious as the Greek meatballs. It is also a good way to make use of lamb liver. Will definitely give it a try once I get hold of some liver. Thanks for sharing your family's secret recipe!

The proof of the pudding is in the eating!
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