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.


(Recipe #54, pages 136 – 137)

When the sturgeon has been killed and gutted, wrap it in a cloth and lay it on a stone slab in the cellar for a day or two, because it is tough when cooked fresh. Before boiling, rub it down several times with salt and water to remove all traces of slime; depending on its size, cut it into 5–12 pieces, which can be further divided into convenient pieces after cooking. Continue reading

Fried eel

(Recipe #11, page 128)

Skin the eel, cut it into appropriate size pieces, and wash it well. Rub salt into the flesh, wrap it in sage leaves, and fry it quickly in butter in an open pan, with or without additional sage leaves. Serve piping hot surrounded with lemon wedges. Eel, like oysters, should be sprinkled generously with lemon juice when eaten.

Translated by David Green.

Roast duck

(Recipe #148, page 114)

The duck may be roasted stuffed or unstuffed. Use quartered apples and currants to stuff the duck, or better take finely chopped heart, lungs, liver, and stomach (with its membrane removed), adding creamed butter half the size of an egg, 2 eggs, ⅓ pound of wheat bread soaked in cold water and well pressed, nutmeg, and salt. Or following English practice fill the cavity with onions, sage, rue, and salt.

Translated by David Green.