First take one pigs head

Add a few trotters
Chop everything up and rub each piece with salt.  Cover and leave in a cool place for three days.  Take out and wash well.. Put into large pan together with an onion and some peppercorns.

Take all the meat from the bones and mince together with four large onions, two tablespoons of dried sage, plenty of black pepper and salt to taste.

Once the liquor has cooled remove the fat from the surface. Sift for any small bones then add about eight pints of the remainder to the minced meat. Put all in pan and bring to the boil, let it simmer for about fifteen minutes stirring to prevent sticking.. Let mixture cool before filling basins or pie dishes. (I use margarine or ice cream cartons as they are a good size for the table and the meat comes out easily)

Delicious with apple sauce, or as a sandwich filling with mustard.

I bet Marion makes these with her grandchildren.

4 oz margarine 1 tin condensed milk
8 oz flour 2 eggs
1 tsp baking powder pinch of salt
lemon or vanilla essence (optional)

Melt the margarine and mix with the condensed milk, then add the eggs and beat well. Sift flour, baking powder and salt together; add to the margarine mix and add essence (if used).
Grease patty tins and half fill with mixture, bake in a hot oven for 10 - 15 minutes.

They are lovely just plain but you could fancy up with a little icing and a cherry. I just put chocolate spread on mine.

For all you anglers who throw them back.

Clean and scale, cut into slices (not too thick) soak for a time in salt water. Dry, rub with seasoned flour, coat with egg and breadcrumbs and fry in hot fat. Sprinkle with lemon juice.
Perch will cook the same but taste better.

SUBSTITUTE COLEY TO KEEP THE PRICE DOWN