Welcome to the first of a possibly occasional series, featuring recipes taken from the pages of the out-of-print classic Rock 'n' Roll Cuisine by Robin Le Mesurier and Peggy Sue Honeyman Scott.

Ingredients
1lb of stale bread without crusts
1lb of pig's or lamb's liver
1/4lb fat - bacon or pork
1 large onion
1 sprig each of parsley, thyme, majoram and sage, finely chopped.
salt, pepper, flour and pig's caul

Method
Pre-heat oven to 230°C, gas mark 8.
Cut the bread into small chunks and cover with warm water.
Leave to soak.
Cut the liver and bacon into small pieces.
Peel and chop the onion and add to the meat.
Mince the whole mixture together.
Press the bread as dry as possible, and beat with a fork until smooth.
Mix with the chopped herbs, then add salt & pepper to taste.
Add this mixture to the meat and combine.
Flour your hands, and shape the mix into small balls.
Wash the pig's caul, cutting it into squares, then wrap each ball into a square.
Pack the faggots into a baking tin.
Bake for 45 minutes, or until firm and well-browned.
Serve with gravy, peas and mashed potato.