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Guillaume de Machaut wrote a little more about the food served in Cracow.
[[File:Józef Simmler Uczta u Wierzynka.jpg|thumb|''Wierzynek's Banquet '' by Józef Simmler (1862)]]
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| <poem>And what a welcome they did get!
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[[File:Abramowicz Uczta u Wierzynka 1876.jpg|thumb|upright=1.2|left|''Wierzynek's Banquet '' by Bronisław Abramowicz (1876)]]
If anyone decides to give this recipe a try, then please let me know whether it's any good. As for me, I wouldn't want to waste good fish. Because what was so Polish about this preparation? If you compare the recipes described as "Polish style" with others in the same cookbook, you will notice that the difference was mostly in the method of thermal treatment. All of the supposedly Polish dishes were simply boiled, whereas in other recipes boiling was at most only the first step, which could be followed by roasting, baking, frying, stuffing, covering in aspic, etc.<ref>{{Cyt
| tytuł = W poszukiwaniu istoty języka