[Sca-cooks] Which are the spiices for recipe?

[Cindy M. Renfrow]

Harleian MS. 279 - Leche Vyaundez

xx.  Yrchouns.  Take Piggis mawys, & skalde hem wel; take groundyn Porke, &
knede it with Spicerye, with pouder Gyngere, & Salt & Sugre; do it on [th]e
mawe, but fille it nowt to fulle; [th]en sewe hem with a fayre [th]rede, &
putte hem in a Spete as men don piggys; take blaunchid Almaundys, & kerf
hem long, smal, & scharpe, & frye hem in grece & sugre; take a litel
prycke, & prykke [th]e yrchons, An putte in [th]e holes [th]e Almaundys,
every hole half, & eche fro o[th]er; ley hem [th]en to [th]e fyre; when
[th]ey ben rostid, dore hem sum wyth Whete Flowre, & mylke of Almaundys,
sum grene, sum blake with Blode, & lat hem nowt browne to moche, & s[erue]
f[orth].


20.  Hedgehogs.  Take Pigs stomachs, & scald them well; take ground Pork, &
knead it with Spicery, with powdered Ginger, & Salt & Sugar; put it in the
stomach, but fill it not too full; then sew them with a fair thread, & put
them on a Spit as men do pigs; take blanched Almonds, & carve them long,
small, & sharp, & fry them in grease & sugar; take a little skewer, & prick
the hedgehogs, And put in the holes the Almonds, every hole half, & each
from other; lay them then to the fire; when they are roasted,  glaze them
some with Wheat Flour, & milk of Almonds, some green, some black with
Blood, & let them not brown too much, & s[erve] f[orth].

HTH,

Cindy


>Hi all.  I can't seem to lay hand on the recipe for Hedgehogs.  <snip>