Page 16 May 1985 Cassiar Courier

I have often enjoyed preparing and cooking medieval
banquets for a number of different functions. The style
and preparation they used five hundred years ago is quite
unique but still easy enough for the every day housewife
to dabble in. Here are some simple dishes, eaten by nob-
lemen and noblewomen of long ago.

HEDGEHOGS

Serves 6 — 8

2 Ibs. (4 cups) minced (ground) pork
2 tbsp. bread crumbs
¥ tsp. ginger
¥% tsp. mace
2 tsp. salt
% tsp. pepper
2 tbsp. sugar
4% oz. (1 tbsp.) softened butter
2 egg yolks
2 oz. (4 tbsp.) butter
4 tbsp. vegetable stock or water
2 oz. slivered almonds

vegetable colorings

Mix the pork, bread crumbs, spices, seasonings and
softened butter. Bind with the beaten egg yolks and form
in a ball. Place in a buttered pan with the stock or water.
Bake, covered, for one hour at 350°, basting at intervals
with the rest of the butter melted in the vegetable stock
or water. Stick the slivered almonds, dyed with vegetable
colorings, all over the pudding so that they look like the
quills of a hedgehog or sea urchin.

LAMB STEAK
Serves 4

1 lb. lamb steaks, sliced 44 inch thick. Ask butcher to bone
half a leg of lamb and cut it into thin slices

1%, oz. (¥% cup) chopped parsley

1%, oz. (¥% cup) onion minced

2 hard boiled egg yolks

1 oz. (4 tbsp.) beef marrow or suet

44 tsp. ginger

¥4 tsp. saffron

Season the meat with salt and pepper. Mix all the

other ingredients together and spoon some of the resulting
mixture onto each steak. Roll up the steaks and secure
them. Grill on a spit or skewers.

MEAT LOAF WITH ALMONDS
Serves 4 — 6

2 lbs. (4 cups) ground beef

2 oz. (1 cup) fresh bread crumbs
4 tbsp. (4% cup) red wine

1 tsp. sugar

YX, pt. (% cup) almond milk

4% tsp. black pepper

1/8 tsp. ground mace

1/8 tsp. ground cloves

Combine all the ingredients in a bowl and shape into
a loaf. Put into a deep covered casserole and bake at 350°
for 1 hour. Drain off the fat and turn out onto a serving
platter.

ALMOND MILK

% pt. (44 cup) milk

1 oz. (4% cup) coarsely ground almonds
1/8 tsp. almond essence

¥Y tsp. maple syrup

Simmer all the ingredients together for 10 minutes
and allow to cool, covered. It can be strained or not.

SPICED FISH
Serves 3 — 4

14 lb Pike or other firm white fish, cut into 4 or 5
chunks

2 tbsp. flour

4 tbsp. olive oil

% Ib. (42 cup) honey

6 fl. oz. (% cup) vinegar

1 small onion, chopped

3 cloves

¥ tsp. ground mace

% tsp. black pepper

Dust the fish chunks in the flour. Fry in the olive oil

Thoagkts or Food .......

until crisp and light brown. Put the fish pieces into a4
pint (2/2 cups) saucepan. Cover with the honey and vine-
gar, chopped onion, cloves, mace and pepper. Simmer un-
til the fish is tender. Serve.

ALMOND FRITTERS
y Serves 4

2 eggs
4 oz. (2 cup) sugar
2% oz. (14% cups) very fine dry white bread crumbs
5 02. (1% cups) ground almonds
1 tsp. baking powder
I pt. (24% cups) milk or white wine
icing sugar for dusting

Beat together the eggs and the sugar until the mixture

is light and creamy. Mix~ together the bread crumbs,
ground almonds and baking powder and blend well. Beat
the milk or wine into the egg mixture and gradually add
the dry ingredients until you have a rich, creamy batter.
Leave to rest for two hours and then deep-dry in hot fat,
like fritters, a spoonful at a time. Sprinkle with icing sugar
before serving.

BARNET SUGAR CAKES
Makes 12 small cakes

% lb. (14% cups) butter
8 oz. (1 cup) sugar

2 eggs

4 0z. (1 cup) flour

4 tbsp. whipping cream
4 tbsp. sherry

4 oz. (1 cup) currants

1 tsp. ground nutmeg

2 oz. (% cup) icing sugar
1 egg white

Beat the butter and sugar until light and fluffy, then

add the eggs, one at a time. Add the flour, cream and

sherry. Stir in the currants and the nutmeg. Shape into
4 — 5 inch rounds about % inch thick. Prick on the top
with a fork and bake at 350° for 10 — 15 minutes. Glaze
with icing sugar, mixed with egg white and return to the
oven for a few minutes until the icing is crisp. Serve.

CP AIr K< Cargo (Watson Lake)

ATTENTION

CASSIAR AREA

RESIDENTS

ALL INCOMING SHIP SHIPMENTS FOR INDIVIDUALS RECEIVED ON
A COLLECT BASIS WILL NOT BE FORWARDED ON THE BUS THE SAME DAY:

ALL CHARGES MUST BE PAID TO CP AIR BEFORE
SHIPMENTS WILL BE RELEASED TO WATSON LAKE BUS LINES:

THE RATE FOR ENVELOPE SERVICE ISNOW $15.
ON WESTERN CANADA SERVICES:

FOR FURTHER INFORMATION

CALL OUR CARGO OFFICE AT (403)536-7408

sicissctac Re Be

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Cassiar Courier May 1985 Page 17

VIDEO MANIA

Approx. 30% of all Canadians own Video Recorders

The Retail Store and Town Admin
Now Have the Following 2 Machines to Offer

at Either

Cash Purchase or
Lease to Purchase

Terms

_So Drop in and Take aLook

P.S. Want a Video Camera?
Check Out Town Admin’s Line

ot Panasonic Video Cameras

- Panasonic

VIDEO ACCESSORIES

AT THE STORE

Video Cases $17.99
Allsop Video Head Cleaners $35.98 VISA

Maxell T120 Tapes VHS $12.98 Sa
Maxell and Cassion Beta Blank Tapes Available by Special Request

Ea |
VISA

tereo Video Recorders Available by Special Order Ask at Town Admin