13th/14th C French meatloaf recipe.
Take raw meat chopped as fine as possible, Digne raisins and crumbled harvest cheese, all mixed together with fine powder. Have some mutton rennet stomachs, scald and wash them very well (not in water so hot that they shrivel), fill them with the chopped meat, and stitch them with a small wooden skewer.” – Le Viandier de Taillevent
I chose to make one hedgehog for each table at the feast. I was not able to get a pig or sheep stomach so instead each hedgehog was formed into a loaf.
Ground pork and ground beef were mixed with crumbled sharp cheddar, raisins, salt, and a fine powder made from ginger, cinnamon, and cloves. Because I didn’t have the stomach to hold the loaf together I added egg and breadcrumbs to hold them together. We used slivered almonds to decorate the loves to look like the dishes name sake. The loaves were cooked in a 350 degree oven for about 1 hour.
Le Viandier de Taillevent