How do
you eat your animals?
Chicken of the Woods (Laetiporus sulphureus)
The pig
that Tom the piper’s son stole was actually an apple filled pastry and it made me
wonder about other possibly misleading food items. I’m mainly thinking about local,
British things.
Pigs in blankets, surrounding a roast chicken Image courtesy Wikimedia Commons
The first
that sprang to mind was ‘Pigs in blankets,’ a favourite accompaniment to roast
turkey at Christmas. They are chipolatas wrapped in bacon rashers, very tasty and
extremely salty. There are other versions, and I gather in the US that pigs in blankets
are sausages wrapped in croissant dough, sometimes with cheese.
Hot dogs
originated in Germany and/or Austria and made their way to UK in the early 20th
century via US. Eleanor Roosevelt served them to King George VI in 1939 in New
York. Why dogs? They share a passing resemblance to a dachshund, a ‘sausage dog,’
and there was some question around 1880, about where the meat in them was sourced.
Some queried whether it was from dogs, or horses. I suppose they might just as
well have been called horses, and we might now be eating ‘hot horses.’
Garibaldi biscuits Image courtesy Wikimedia Commons‘Fly
cemeteries,’ more properly known Garibaldi biscuits, are currants or raisins
squashed and baked between two strips of sweet pastry. Personally, Garibaldi
biscuits are not popular, perhaps because of my older brother’s teasing. Legend
has it that the biscuit was named after Guiseppe Garibaldi, after he sat on two
biscuits while on a visit to South Shields in England.
Toad-in-the-hole Image courtesy Wikimedia Commons‘Toad-in-the-hole’
was originally a means of making meat go further in poorer households. It usually
consists of sausages baked in Yorkshire pudding batter, though historically
other meats have been used. Batter puddings were popular in early 18th
century England.
‘Fish
fingers’ are surely confusing to the thoughtful child, though they do have some
relation to fish, if not actually digits.
Langues de chat
Image courtesy Wikimedia CommonsAlmost as horrifying are ‘langues de chat,’
for who would not baulk at the prospect of eating cats’ tongues? These are
French-inspired sweet, crunchy biscuits in the shape of a cat’s tongue, and a
genteel tea-time treat, or so I’m told.
Welsh rabbit Image courtesy Wikimedia CommonsTravelling
from France to Wales, we encounter ‘Welsh rabbit.’ No rabbit is hurt in this concoction of melted
cheese on toast. It is thought that ‘rabbit’ was an insult, inferring that the
Welsh were too poor to provide meat to eat. The name changed to ‘Welsh Rarebit’
in the late 18th century in a bid to ‘gentrify’ the dish. It often
has ale, or mustard, or Worcestershire sauce added to it for extra flavour, and
makes a quick, satisfying meal or snack.
In
Scotland, ‘Cock-a-leekie-soup’ is a traditional dish. It is made with chicken
or chicken stock, and many leeks, and much pepper, and often has barley added
to thicken it. Sometimes prunes are an additional ingredient, which give
sweetness to complement and counteract the fiery strength of the soup.
Scotch Woodcock
is not Scottish, and nor does it have anything to do with the elusive,
declining Woodcock (Scolopax Rusticola) It was a popular dish in the
mid-19th century at the House of Commons and the then élite
Universities of Cambridge and Oxford. It consists of scrambled eggs and
anchovies served on toast, and was recorded in ‘Mrs Beeton’s Book of Household Management.’
‘Chicken
of the Woods’ (Laetiporus sulphureus) is not a bird, either, but an edible mushroom
found on the trunks of woodland trees, commonly oak or sweet chestnut, from
late spring to autumn. Said to taste of chicken, it has a similar texture to
chicken, and is useful in vegetarian stews in lieu of meat. It is also an important
food for much wildlife, particularly some beetles which only feed on bracket
fungi.