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Okay, so what interesting recipës can you find in that oldest Polish cookbook? The recipës are divided into three chapters, or actually even four, except that the fourth chapter isn’t visibly separated from the third.
The first chapter contains recipës for meat dishes. Many of these are for chicken and other birds (e.g., “birds seasoned with onions and encased in dough”), but there are also several recipës for beef (“roast “roasted beef in the Hungarian style”), pork, hare (“hare with or without onions”), as well as various kinds of game, including: partridges, roe deer and red deer venison, wild boar, “buffalo or bison”, and even… squirrels. This is how you can cook the latter:
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