Changes

The next chapter is devoted to fish dishes, that is, something to eat during Catholic fasting days, such as Fridays. Here you will find many recipës for carp, pike, stockfish (dried cod), as well as salmon, eel, weatherfish, lampreys and crayfish. A large portion of the chapter covers various kinds of aspic dishes. One particualry particularly elaborate recipë is for carp in ''kisielica'',{{czyt|kisielica}} or a kind of jelly made from fermented rye flour and divided into four parts, each in a different colour: black (with blodblood), brown (with cinnamon), green (with parsley) or white (with cream). But this is one , too, is definitely for more advanced cooks, too.