Jugged badger

(Recipe #16, page 150)

All the meat not used in the roast may be cut into pieces and prepared like jugged hare. If the dish needs to be extended, some pork can be added.

Translated by David Green.


Roast badger

(Recipe #15, page 150)

A young badger is reputed to be very tender and palatable, similar to pork tenderloin. Let it stand 2–3 days in vinegar with onions, carrots, sage, all kinds of kitchen herbs, bay leaves, pepper, cloves, and salt. Lard and roast it like a young rabbit but for a shorter time, because of its tender meat.

Translated by David Green.