PIDGEON, COCKS COMBS, WIGGS, COFFINS & HEDGEHOGS
Cathy and Natalie drove all the way from Madison, Ct. to join in the workshop. Starting with the receipts that would need the most time, Cathy used Richards Brigg’s 1788 receipt for Carrot Pudding and Natalie began on E. Smith’s “To make a Very Good Wigg.” Patty arrived and chopped the cook fowl filling according to Charles Carter’s 1730 receipt for “A Goode, Turkey or Bustard Pie”. This mixture went into small coffins using, once again, Carters receipt for Hot Butter Paste for Raised Baked Meat.” The wigs were sent off to rise and Natalie started the hedgehog receipt of Hannah Glasse. After a long time of shredding carrots Cathy was ready with the pudding mix, and all hands helped to butter and flour the pudding cloth.
Allan kept the fires going throughout the day. Karen who drove up with Patty , also from CT, carefully read the instructions for the raised coffin dough and boiled the water, butter and lard to mix with the flour.
Patty poured the very hot water mixture into the bowl. With the dough mixed, I made the first small coffin using a shallow bowl as a form. Patty and Karen are reenactors and cook at the camp sites. I was happy to hear that they often used receipts they had tried at the workshops they had attended here.
Everyone pitched in to make the rest before the dough became to cold to form. While some rolled out the dough, others filled them with the fowl mixture placed a top on them and crimped the edges together.
Our next receipt was “To dress a Pigeons with Truffles” from John Nott’s 1723 cookery book. Due to the exorbitant price of Pigeons and Truffles we substituted quail and wild mushrooms, still not inexpensive however, easier to obtain. We loosened the skin over the breast to accommodate a stuffing mix of mushrooms, parsley, thyme, chives, and egg yolk and salt and pepper. Once that was done the birds were wrapped in bacon.
Hannah Glasse has the easiest of Hedgehog receipts and we cut it down to a half portion. With all the almonds pounded and other ingredients added Natalie placed the mixture over the fireplace and constantly stirred it so it would not burn. When it formed a ball it was put on a plate and shaped into the hedgehog – two, actually, as there was quite a bit of almond dough . Patty helped to place the slivered almond for the spiny mammal look. A few big raisins and the Hedgehog‘s was complete. They were taken away from the fire so they would firm up.
All the birds would not fit in the reflector oven so Karen put them into a bake kettle. The small coffins and wiggs went in a very hot oven. Everything was cooking on the hearth or in the bake oven and it was just a matter of time before we would be eating.
Cathy and Natalie opened up the pudding and with a plate on top it was flipped over and the cloth taken off. It came out wonderful. So many cooks are afraid of making pudding. The success lies in the preparations of the cloth and the constantly boiling water.
I had made the Candied Cocks Combs the day before as they take about 4 to 5 hours to make. They were staying cool and I forgot to put them on the table for the picture. However, when they came out the girls placed them around the baby Hedgehog. (I’ll do a special blog on the cocks combs)
Pigeons, cockscombs, wiggs, coffins and hedgehogs graced the table and we toasted to a wonderful workshop and glorious food.
The foods with the scary names tasted magnificent and provide a rare chance to eat foods not common to our modern table and palate.
After we cleaned the kitchen and the hearth, the girls packed up the leftovers. Some to share with the families and the hedgehog went home with Natalie and Cathy to be reborn for the Deacon Graves Tavern Night in Madison.
Ordinary folk prefer familiar tastes – they’d sooner eat the same things all the time – but a gourmet would sample a fried park bench just to know how it tastes. – Walter Moers