Set is around.
I may no longer be after tomorrow - you know, slashing wrists in the bath and all....
Uh oh. Bunny is in crisis. I think we need an intervention. You can air your troubles here, or if you prefer, pop into the virtual pub. Erm, I just checked the last couple of posts in that thread...maybe you should just vent here.
Moving on, Caul fat: The lacy fatty membrane encasing the internal organs of an animal, pork caul is often used for wrapping faggots or patés. 'Faggots' is not what it seems, it's just a little sausage...oh crap, that came out awkward as well. Anyway, it's one of those odd Brit terms for food that North Americans still wonder about.
Faggots, or savoury ducks as they are called in some parts of Britain are thought to be of Roman origin. Faggots can be left until cold, if desired, then broken apart and reheated in a tin, covered with foil, in a moderate oven for 25 minutes.
INGREDIENTS: Pigs liver - 450 g (1lb), sliced, Onion - 1, medium, quartered, White bread - 110g (4 oz), Shredded suet - 50g (2 oz), Dried sage - * tsp.
COOKING: 1. Pre heat oven to 190C / 375F / Gas 5.
2. Coarsely mince the liver, bread and onion together into a basin; add the suet and sage and mix well.
3. Place the mixture in a shallow 18 cm (7 inch) square tin; level the top with the back of a spoon and cook in the centre of the oven for 40 minutes.
4. Remove from the oven and cut into 9 squares.
This recipe does not include caul fat. However, caul fat is readily availible at a a good butcher shop. Sometimes it is sold frozen, like sausage casings, but if you ever plan on using it, you can call ahead to get it in fresh. Pork caul fat is most widely used. I can't recall ever using human fetus membrane.....
And, where is Sumac anyway?