In years past, we've celebrated Christmas with a Dickens (English) dinner, East Indian Cooking, and Italian recipes (to name a few). The theme for our dinner this year is French Canadian with a medieval twist.
Last eve, the family taste-tested a hedgehog recipe which had been recorded in a 15th century cookbook by Master Bishop Geoffrey d'Ayr and featured here. It doesn't actually call for hedgehog meat in this recipe, but for pork. The little critters looked real enough and I even hesitated for a few seconds to slice one open as it was kind of cute (in its own way). To compliment this delightful "delicacy", I found a recipe for homemade French Canadian ketchup sauce. (below).
Glory to God in the highest, and on earth peace to men of good will, alleluia!
The Lord has reigned, and He is clothed with beauty. Almighty God, the Savior of the world, who hast nourished us with heavenly food, we give Thee thanks for the gift of this bodily refreshment which we have received from Thy bountiful mercy. Through Christ our Lord. Amen. link
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