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1
Preheat oven to 200C.
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2
Fill a bowl with warm salted water and place caul in bowl.
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3
Soak for about 30 minutes.
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4
Chop the bacon, pork, and 1 onion roughly.
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5
Pass all this through a meat mincer using a disc with large holes.
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6
A coarse mince is what is needed.
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7
Chop the liver into very small cubes.
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8
Mix this in along with the herbs, spice, breadcrumbs and seasoning.
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9
Wet your hands and form into oval shapes about the size of your palm.
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10
Take caul out of water and spread out.
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11
It will probably tear but that doesn't matter.
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12
Take the caul and wrap around the meat patties.
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13
Place into a baking dish and continue wrapping each meat patty.
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14
Pour in stock and cover pan.
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15
Place in oven and bake for 50 minutes.
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16
Meanwhile, take 2nd onion peel, cut in half and then slice finely.
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17
Saute the onion on a very low heat until soften and golden.
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18
Set aside.
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19
Remove pan from oven and pour the juices out of the pan.
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20
Turn down heat to 180C.
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21
Reheat the onion and sprikle over the flour and brown slightly.
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22
Add the hot pan juices and bring to the boil and cook until thickened and the flour taste is gone.
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23
Taste for seasoning.
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24
Pour this over the ffagodaus, do not cover pan, and return to the oven for about 15 minutes
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25
Serve with Mushy Peas.
