one of my favorite food

i love to eat this food on saturdays and sundays, this is a great recepi.
Hedgehogs (Yrchouns)
Take Piggis mawys, & skalde hem wel: take groundyn Porke, & knede it with Spicerye, with pouder Gyngere, & Salt & Sugre; do it on the mawe , but fille it nowe to fulle; then sewe hem with a fayre threde, & putte hem in a Spete as men don piggys; take blaunchid Almaundys, & kerf hem long , smal, & scharpe, & frye hem in grece & sugre; Take a litel prycke, & prykke the yrchouns, An putte in the holes the Almaundy, every hole half, & eche fro other; ley hem then to the fyre; when they ben rostid, dore hem sum whyth Whete Flowre, & mylke of Almaundys, sum grene, sum blake with Blode,& lat hem nowt brone to moche, & set forth.Serves 6-8
2 lb (4 cups) minced (ground) pork
2 tbs breadcrumbs
1/2 tsp ginger
1/2 tsp mace
2 tsp salt
1/4 tsp pepper
2 tbs sugar
1/2 oz (1 tbs) softened butter
2 egg yolks
2 oz (4 tbs) butter
4 tbs vegetable stock or water
2 oz slivered almondsvegetable colouring
Modern Translation: Mix the pork, breadcrumbs, spices, seasonings and softened butter. Bind with the beaten egg yolks and form a ball. Place in a buttered pan. Cook, covered, for 1 hour, basting at intervals with the rest of the butter melted in the vegetable stock or water. Stick the slivered almonds, dyed with the vegetable colouring, all over the pudding, so that they look like the quills of a hedgehog or a sea urchin (recipe from Seven Centuries of English Cooking).