SC - Fw: Culinary History On-Line Course

[Philip & Susan Troy]

There is a hedgehog recipe in Pleyn delit. It is basically ground pork
seasoned with ground ginger, salt pepper and a few other spices. Make into
little meat balls, place slivered almonds to make it look like a hedgehog
and bake. you can gild the almonds with egg yolk if you like.

meadhbh
- -----Original Message-----
From: Vicki Eldredge <vstrassb at atlp.com>
To: 'sca-cooks at Ansteorra.ORG' <sca-cooks at Ansteorra.ORG>
Date: Tuesday, December 15, 1998 3:39 PM
Subject: RE: SC - Hedgehogs


>Also, would anyone have a hedgehog recipe? the one that starts with
>forced meat and uses lovely period spices (cubeb, pepper, ginger,
>cinnamon)? I seem to have misplaced mine in a flurry of wrapping paper,
>ornaments, gifts.....*sigh*
>-----------------------------------
>Milady Diana,
>First off, what is forced meat? And now on to your request:
>
>1) Let's see - I have a recipe for hedgehog pudding obtained from Hannah
>Wolley (1600's)
>http://www.wwp.brown.edu/vol03num02/fromtb032.html
>To make a Hedge-hogg pudding.
>Take a twopenny loafe with fair water, and a little milke, the yolkes of
>five egges, and three whites, one grated nutmegge and a little salt, some
>sugar and a little rose-water, then butter a wooden dish and put it in, tye
>it up close in a cloth that no water get in, put it into boiling water; and
>when it is boiled slip it out into a dish, and prick it full of blanched
>almonds cut in long slender pieces, and raisons of the sun cut in a like
>manner; pour on it rose-water, butter and sugar.
>
>2) It is my understanding that in period, hedgehogs were usually skewered
>and barbecued. I haven't been able to find much other than that.
>
>3) here's a non-period recipe, though:
>Hedgehog Meatballs
>1 egg
>1 can condensed tomato soup
>1/2 cup long grain rice
>1/2 tsp onion powder
>1/2 tsp pepper
>1 pound lean ground cow
>1 tsp Worcestershire sauce
>1/2 tsp crushed oregano
>1/2 cup water
>Combine egg, 1/4 cup soup, uncooked rice, onion powder and pepper. Add beef
>and mix well. Shape into meatballs and place in large skillet. Mix up the
>rest of the soup, the Worcestershire sauce, oregano and water and pour it
>over the hedgehogs. Bring to a boil, then lower heat to simmer. Cover, stir
>often (but gently for hedgehogs are sensitive) for about 20 minutes. It's
>done when the meat is no longer pink and the rice is cooked and sticking
out
>all over.
>
>4) Here's something I'm doing this weekend for the crew meeting:
>Hedgehog Roast
>Prepare a beef roast any which way suits you. Right before serving, cut
>angled slits at regular intervals covering 2/3 of the roast. Into these
>slits, place cinnamon sticks. Of course, you want them all facing different
>directions, but don't obscure the uncovered 1/3 at one end. Place two black
>olives for eyes, some cloves for a nose. Serve it forth!
>
>If anyone else has anything at all related to cooking hedgehogs, please
post
>it publicly so I can snag it, too! :-) I have a vested interest.
>
>Sincerely,
>Dame Maedb Drakonja
>Port Mistress, hms Hedgehog
>The Adrian Empire
>
>(A medieval receration group)
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=
>
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>===========================================================================
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>

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