In the spirit of all things renaissance-y, here is what I made to go with tea. I used Constance Hieatt's version of the recipe. I think it came from 'An Ordinance of Pottage', but it may have been 'Pleyn Delit'.
|Hedgehogs made of pork mince, spices and slivered almonds|
|Hedgehogs after cooking|
Everybody enjoyed them!