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Recipe For Success
Barley bannocks, anybody? Or nettle pudding with boiled seaweed? Or, for starters, stuffed dormice, reared and fattened in a dormouse battery? The University of Wales Institute has been studying archaeological records to rediscover the menus of our rude forefathers from the cellar of time. Its findings disprove the libel that nicknames the British “les poudings”.
Au contraire. Prehistoric cuisine was adventurous, tasty, highly flavoured and healthy enough to pass the Jamie Oliver test. Our first foodies ate well, but could not write. So we cannot read their runes (or their prunes). The first celebrity chefs whose celebrity menus we can read were Roman immigrants.
Baked hedgehog: First catch your hedgehog. Kill and gut it. Wrap in clay. Pre-peat the camp-fire to 200 degrees Druidgrade. Prepare garum, fish sauce to taste: lay alternate layers of fish blood and guts and salt, oregano and fennel in a bronze helmet. Leave for seven days. Turn for twenty days. By which time it should have liquidised, ready for seasoning your hedgehog. No wonder a contemporary critic wrote: “They don’t use condiments for seasoning, but screech owls, which eat out the intestines of the guests alive.”
Many prehistoric dishes have evolved into recipes that are still on the gourmet menu – haggis, faggots, black pudding and anchovy paste. Early Brits would have turned up their noses at chips, if Sir Walter Raleigh had imported potatoes earlier. But their delicacies foreshadowed our modern national dish of chicken tikka. And they did not suffer from the modern plague of obesity.
http://www.timesonline.co.uk/tol/comment/leading_article/article2448841.ece
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