Catholic Recipe: Tuna Fondue
Sometimes it is best to slight tradition when preparing to honor a saint. For example, if you were a strict traditionalist, you'd find yourself making haggis and a roasted sheep's head for St. Andrew's Day. We have a much better suggestion.
The Gospels tell us that Andrew was the brother of Simon Peter and that they were fishermen. Andrew had been a disciple of St. John the Baptist, and when John pointed out Our Lord to him with the words "This is the Lamb of God," Andrew immediately followed him. Thus he has the distinction of being the first disciple. It was Andrew who brought his brother to Our Lord and Andrew too who pointed out the little boy with the five loaves and fishes with which Christ fed the multitudes.
Andrew is the patron saint of Scotland. There on November 30 cakes called wigs are served, along with haggis and roasted sheeps' heads. The wigs (not to be confused with St. Catherine's Wigs, mentioned on the previous feast day) are wedge-shaped. Why the Scots call them wigs no one knows. You can make reasonable facsimiles with a package of scone mix and a few raisins. Serve them hot, and butter generously.
Remembering Andrew's role with the loaves and fishes, serve this recipe on his day, also.
Remembering Andrew the Apostle's role with the loaves and fishes, serve this recipe on his feast day, November 11. St. Andrew is the patron saint of Scotland, where the day is called "Andermas".
DIRECTIONS
Combine tuna and celery. Blend mayonnaise, mustard, and salt; add; mix well. Spread between whole wheat bread slices. Cut sandwiches in half. Arrange sandwiches and cheese in casserole in alternate layers, ending with cheese. Combine eggs, milk, and Worcestershire sauce. Pour into casserole. Bake at 325° for 45 minutes. Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
