The Englishman sent me this merry little picture:
Of course, I had no idea what he meant (quite a common feature in our conversations, btw), so when I sought clarification (“WTF are you talking about?”), I got this:
Badger hams, I think they were a regular on the sideboard at Tuckers Grave. Badger are at their best from October to November, being fat and succulent by then.
The flesh can be treated as young pig meat in every respect, it being just as rich and having the flavor of a young pig. It can be cured by salting, the hams being exceptionally good fare. Badger pies are even better than pork pies, hot or cold.
Badger Ham, To Bake
A badger ham will weigh 7 to 8 pounds and needs cooking very carefully. Soak the ham for at least 6 hours in cold water. Wash it after soaking in lukewarm water. Cover it with a rough paste made with 3 pounds of flour and 3 pounds of water; make sure to wrap it well. Bake in a moderate oven, pre-heat to 350 F for 2½ to 3 hours.
Remove the paste and cover with bread raspings whilst still hot, if to be served cold. If to be served hot, serve with broad beans and fresh parsley sauce or cider sauce.
I had no idea that badgers were edible.
Also, I have no idea what he means by “Tuckers Grave” or “bread raspings”.
Two nations divided by a common language, we are.
Okay: Tucker’s Grave Inn is a pub just outside Bath:
Of course, The Englishman assumes that I would be familiar with all the pubs around his farm — admittedly, not an altogether incorrect assumption — but in fact, I take it as a shortcoming of his hospitality that he’s never taken me there. [making note]
Bread raspings are the equivalent of panko crumbs.
