<HTML><FONT FACE=arial,helvetica><FONT SIZE=2 FAMILY="SANSSERIF" FACE="Arial" LANG="0">In a message dated 6/26/2003 5:11:13 PM Eastern Standard Time, heleen@ptdprolog.net writes:<BR>
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<BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">How's the book: _Seven Hundred Years of British Cooking_ (at least I think<BR>
that's the title)... anyway.... is it reliable?<BR>
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No, not really. Immense substitutuions and additions of ingredients - but at least she usually gives you the original, so you can tell.<BR>
My hard-cover copy has the recipe for hedgehogs on the back. The original is, as I recall, ground pork, ginger, sugar, and currents stuffed in a stomach of some sort, then stuck with splintered almonds for spines.<BR>
By the time she's done with it, she's added eggs and breadcrumbs to bind it together into meatballs, as well as additional spices. I think I counted once, and there are at least twice, maybe three times, as many ingredients in her redaction as there are in the original recipe.<BR>
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Brangwayna</FONT></HTML>