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{{Cytat
| <poem>Elder ladies, up earlier, had coffee before;
For themselves they've they’ve prepared now a tasty encore,
A concoction from heated, with cream thickened, beer,
In which curds, densely floating, of cream cheese appear.</poem>
While suspended around them big bunches hung drying
Of wild thyme, sage, cardoon, and of fennel and bennet,
Miss Hreczeha's Hreczeha’s home drugstore all hanging within it.
The cheese-house at the top was six yards square almost,
And all built on the top of a single thick post,
All not unlike a stork's stork’s nest.</poem>
| źródło = ''ibid.'', Book IX, verses 679–689
| oryg = <poem>Stała w ogrodzie, prawie pod samym parkanem, {{...}}
We shall take a closer look at the beer soup at the end of this post. For now, let's skip to the meat.
== Hors-d'Œuvres d’Œuvres ==
[[File:Wędliny Osieczanka.jpg|thumb|250px|A "Mickiewicz-style" breakfast at the Osieczanka restaurant]]
If we know by now what the women had for breakfast, then let's see what was served to the returning hunters. Their buffet, as you can guess, was way meatier.
{{Cytat
| <poem>For men there's there’s a choice of smoked meats on a platter:
There is tongue, savouries, sausage, and half-geese well fattened,
All first-rate, all by secret house recipe cured,
{{Cytat
| <poem>At the end, as the last course, zrazy were served.
Thuswise was in the Judge's Judge’s house breakfast observed.</poem>
| źródło = Mickiewicz, ''op. cit.'', Book II, verses 522–523
| oryg = <poem>W końcu wniesiono zrazy na ostatnie danie:
{{Cytat
| Fry two tablespoons of finely chopped shallot or onion in a quarter of a pound of butter. Once the onion is soft, add one tablespoon of flour. Fry a little more, then stir in half a quart of good, clear stock. Add finely chopped lemon zest, bring to boil a few times, squeeze in lemon juice and sprinkle with pepper. Serve ''zrazy'' with this sauce.
| źródło = ''ibid''., p. 43
| oryg = Wziąć masła ćwierć funta; usmażyć w niem drobno usiekanej szarlotty, albo cebuli dwie łyżki; gdy już cebula będzie miękka, dodać łyżkę stołową mąki; podsmażyć, ciągle mięszając i rozrobić bulionem klarownym, dobrym, którego potrzeba pół kwarty; wrzucić skórkę z cytryny drobno usiekaną; zagotować kilka razy, wcisnąć sok z cytryny i wsypać nieco pieprzu; i podać z tym sosem zraziki.
