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(For the meat-roll pudding, see Buckingham Badger)
Badger is almost unknown as a meat in England, but badger ham has occasionally been a local delicacy.
A Badger, as it is assumed they live in the wild.
From The Tale of Mr. Tod, by Beatrix Potter
A wartime correspondent to 'The Western Morning News' on Saturday 22 February 1941 wrote that; "In Italy they eat the flesh of badgers, and so they do in Germany, boiling it with pears. Incidentally, badger hams were a local delicacy in parts of England less than a century ago and a badger feast - at which a roasted badger eaten with penknives, no forks being allowed - is an annual event at the Cow Inn, Ilchester. The diet of badgers is different from that of foxes; except in spring, when they eat many young rabbits, badgers do not themselves consume much flesh, and there is no reason why they should not be good to eat. They are said to taste much like pork, but travelers say that bear meat provides a closer comparison. "
The former Cow Inn, Illchester, home of the Badger Feast
Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)
A Gammon of a Badger roasted.
From Mr. R. T. of Leicestershire.
The Badger is one of the cleanest Creatures, in its Food, of any in the World, and one may suppose that the Flesh of this Creature is not unwholesome. It eats like the finest Pork, and is much sweeter than Pork. Then, just when a Badger is killed, cut off the Gammons, and strip them; then lay them in a Brine of Salt and Water, that will bear an Egg, for a Week or ten Days; then boil it for four or five Hours, and then roast it, strewing it with Flour and rasped Bread sifted. Then put it upon a Spit, as you did before with the Westphalia Ham. Serve it hot with a Garnish of Bacon fry'd in Cutlets, and some Lemon in slices.
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