BLACK COUNTRY FOOD
'Bostin fittle'

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FAGGITS UN PAYS
(FAGGOTS AND PEAS)

The celebrated Black Country meal which consists of:=

A Pigs pluck/fry (About 2lbs)
2 medium onions (diced)
1 tablespoon of dried sage
1 cup of breadcrumbs
1 tablespoon of plain flour or cornflour (Mixed with water)
Salt & pepper to season

Wash the fry, and soak the caul (kell) in luke warm water to soften it and make it easier to use.
Mince or chop the the fry with the diced onions and mix well with the breadcrumbs,sage and seasoning.
Divide the mixture into eight pieces and form into balls with your hands. Wrap each ball with in a piece of kell.
Place into a moderate oven for about three hours, basting them regularly untill browned.
Serve with 'mushy pays'-dried peas soaked overnight with bicabonate of soda, rinsed then steamed or slowly boiled.

GRAWTY DICK
(GROATY PUDDING)

Groats are a form of oats which are kiln dried and stored for a day after which the husks are removed.These then bacome groats which if ground make oatmeal.

Half pound of groats
1-2lbs of shin of beef
1lb of sliced leeks
2 medium onions
salt & pepper to taste

Place the whole lot in a pan and and bake slowly for three to four hours, or longer if possible.
Serve with boiled potatoes and crusty bread

BREAD PUDDIN

 2lbs of stale bread
 Half pound of suet
 1lb of sugar
 1lb of mixed dried fruits
 2 eggs
 2ozs of butter
 teaspoon of mixed spice
 
 Soak the bread in water until well soaked, drain then mash bread with hands working mix through fingers. Add all the other ingredients and mix well.
 Place mixture in a greased baking tin then add a couple of curls of butter on top then bake in a medium to moderate oven for about 2 hours until nicely browned

GRAY PAYS UN BAIRCON <(MAPLE PEAS AS USED IN PEA SHOOTERS)

2-3Lbs of Maple peas
1pint of water
1 lb of bacon bits
salt & pepper to taste
teaspoon of bicabonate of soda

Soak the peas overnight in water with a spoon of bicabonate of soda. Drain then rinse the peas in clean, cold water, put into large sausepan with water and seasoning. Fry bacon bits untill crisp then add to sauspan and boil slowly for several hours until peas are completely soft