Wild goose

(Recipe #7, page 149)

An old wild goose is even tougher than an old domestic goose. Therefore roast a whole goose only when it is young. If it is older, cut it into small pieces as described in section I, pour boiling vinegar with bay leaves and cloves over it, and marinate it for 8 days, turning the pieces daily. Then prepare it like jugged hare, but omitting the sugar. Continue reading

Otter in fine herbs

(Recipe #6, page 149)

Prepare the otter and let it stand overnight as described above. Then take a few shallots or another onion, a bit of garlic, some parsley, 1 ounce of capers, 4 anchovies, a little thyme and basil, mince them all, stew them in a casserole with 4 tablespoons of olive oil, add the pieces of otter and stew them, turning once, then pour a glass of white wine over them. Continue reading

Fried otter

(Recipe #5, pages 148 – 149)

Cut the otter in pieces, remove the head, and let the pieces stand overnight with all kinds of herbs, diced carrots, onions, garlic, a few bay leaves, salt, coarsely ground spices, and a glass of vinegar. Then heat a knob of butter, add a couple of sliced onions and a few diced carrots, lay the pieces of otter on top, cover, and let them stew. Continue reading

Ragout of frog legs

(Recipe #3, page 148)

Place the frog legs in a container with water, vinegar, and salt; wash and scour them thoroughly with a brush. Then melt a stick of butter, place the frog legs into the melted butter with some salt, and stew them tightly covered until almost done. Then dust them with a bit of flour, add strong bouillon, mace, and a few lemon slices, cook until the frog legs are completely tender, and thicken the sauce by stirring in egg yolks. Continue reading

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.

Another method (to pickle salt herring)

(Recipe #85, pages 143 – 144)

Prepare the herring as above, soaking them in water or preferably milk for two days to extract the salt completely. Then gut the fish and cut the flesh smooth. Layer the fish in a preserving jar or stoneware crock with whole shallots or small onions, capers, cloves, pepper, lemon slices, and a few bay leaves, and cover with vinegar. The milt can also be passed through a sieve and combined with vinegar to make a thick sauce and poured over the herring. Continue reading

Pickled mackerel

(Recipe #73, pages 141 – 142)

Prepare and boil the fish as in the preceding recipe, but use equal parts of water and vinegar with the herbs listed. When it is done, remove it from the broth and replace it when the broth has cooled. Any kind of fish left to cool in the broth sacrifices some flavor.

To serve, place the fish on a platter garnished with parsley sprigs and pass olive oil, vinegar, pepper, and mustard on the side, or serve it with unpeeled potatoes and butter.

Translated by David Green.