SEA-HEDGEHOG.
Under this denomination were classed all animals, more or less orbicular, whose envelope bristles with calcareous points, on which account they were compared to hedgehogs.
The Greeks thought them delicious when caught at the full moon,[XXI_243] and prepared with vinegar, sweet cooked wine, parsley, and mint.[XXI_244] Oxymel often replaced vinegar.[XXI_245]
The Romans also esteemed highly this dish, which was recommended to sluggish appetites under the auspices of the faculty;[XXI_246] and Apicius furnished the following recipe for the preparation of it:—
“Procure a new saucepan,” thus says the great master, “place in it a little oil, garum, sweet wine, and pepper. When the mixture begins to boil, stuff the sea hedgehogs, then submit them to the action of a slow fire; add a large quantity of pepper, and serve.”[XXI_247]