How do you eat your animals?

 

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 20^th 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 18^th 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 Commons

Almost 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 Commons

Travelling 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 18^th 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-19^th 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.