On the heat. Mild

Ingredients

• 400 g lamb liver, chopped
• 300 g lamb heart, trimmed and chopped
• 300 g lamb mince, regular
• 200 g caul fat, in one sheet
• 2 onions, chopped fine
• 150 g fresh breadcrumbs
• 2 tsp chopped sage · 1 tsp thyme
• 1 tsp mace · 1 tsp allspice · salt, pepper
• — GRAVY
• 3 onions · 1 tbsp flour · 700 ml stock · 1 tbsp Worcestershire

Method

1. Soften the onions in butter and cool. Mince or finely chop the liver and heart — coarse, not paste.
2. Mix with the mince, breadcrumbs, onion, herbs, spices and heavy seasoning. Fry a spoonful and taste.
3. Soak the caul in warm water until it opens. Cut into 15 cm squares.
4. Shape into 10 balls and wrap each in caul, seam underneath.
5. Brown them in a hot pan, seam down first, then sit them in a baking dish.
6. Make the onion gravy as in Recipe 105 and pour it around, not over. 180 °C for 45 minutes. Peas and mash.

Cook's note. Gravy around, not over. Pour it over and the caul goes slack; pour it around and the tops stay browned while the bottoms braise.

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