[Sca-cooks] Note to "spices hide the taste of bad food"

[JIMCHEVAL at aol.com]

Davidson says porcupine is rarely eaten, except by gypsies. He relates it  
to hedgehog, rarely eaten as well, but which he says was cooked by the 
foresters  of one French lord with morels.

The Larousse says laconically of each  that they are good to eat.


Most modern recipes for "porcupine" are in fact for prickly  meatballs. But 
this African recipe is for the animal, and uses a chocolate like  
ingredient that may result in something like porcupine mole':

http://lepetitmondedheleneetpierre.over-blog.com/article-25916023.html
 


This is a Cameroonian recipe (you may have to search for "Porc-epic  rôti à 
la mode de chez nous")

http://www.hellocoton.fr/to/cmEX
 
Chicken (or rabbit) would probably work nicely here.


Jim Chevallier

Comparing early and late medieval food in  France
http://www.chezjim.com/food/pre-v/comparisons.html