[Sca-cooks] medieval dog recipes

[Daniel Myers]

On Jan 17, 2006, at 1:41 AM, Stefan li Rous wrote:

> Doc replied to me with:
> >>>
> Cat, ermine, and hedgehog I can document, but not dog.
> <<<
>
> I assume the cat is the Spanish recipe we've talked about here  
> innumerable times. What is the documentation for the other two?  
> Maybe we have discussed the hedgehog before. Is that the recipe  
> where you cook it with a coating of mud and when it is done you  
> peel off the mud and the spines come off with it?

Yes, the cat recipe is from "Libre del Coch".  The others are below:


Ermine. Hit schal beon ymad qwit & wel ysauoured of god poudre of  
gynger & quibibes & cloues, & [th]is mete schal beon perti wi[th]  
vert desire.  [Curye on Inglysch, C. Hieatt, S. Butler (eds.)]


Hedgehog should have its throat cut, be singed and gutted, then  
trussed like a pullet, then pressed in a towel until very dry; and  
then roast it and eat with cameline sauce, or in pastry with wild  
duck sauce. Note that if the hedgehog refuses to unroll, put it in  
hot water, and then it will straighten itself. [Le Menagier de Paris,  
J. Hinson (trans.)]


The meat of a hedgehog is good for lepers. Those who dry its  
intestines and grind them to a powder and eat a little of that are  
made to piss, even if they can not do so otherwise.  [Das Kochbuch  
des Meisters Eberhard, G. Balestriere (trans.)]

- Doc


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