Medieval > Side Dishes > Hedgehogs >
Hedgehogs
Meat Pudding with Almonds
1 LB ground beef
2 TBS breadcrumbs
1/2 tsp. ginger
1/2 tsp. mace
2 tsp. salt
1/4 tsp. pepper
2 TBS sugar
1 TBS butter, softened
2 egg yolks, beaten
4 TBS butter
4 TBS water
2 ounces slivered almonds
Tomato sauce (optional)
In a large bowl, combine the ground beef, breadcrumbs, spices, seasonings and softened butter. Bind with beaten egg yolks. Using hands, form beef into a ball. Place beef ball in a buttered cooking pot or large frying pan. Cook covered for about one hour, basting with remaining 4 TBS butter melted into 4 TBS water. Spoon tomato sauce over the top of cooked hedgehog ball so that it cascades down the sides. Stick slivered almonds all over the pudding so that the ball resembles a hedgehog. Serve.
Variation: Add small-chopped celery to meat mixture, or use Lawry's Seasoned Salt in place of mace, salt and black pepper.
Related Link:
Food Fare Culinary Collection: Medieval Cuisine
More "Hedgehog" Photos:
(Above): Hedgehogs in raw state (left), fully cooked (middle) and sliced (right).
Click on images to view larger sizes in a new window.
*Hedgehog images (C) Shenanchie (2013).
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