Roast Hedgehog

October 15, 2010

So I include here, for those of you stuck for fresh culinary ideas for the weekend, an interesting (Medieval) recipe which your guests will probably never have encountered before:

“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.)

My thanks to the wonderful Medieval cookery blog where I found this recipe.