Changes

The next chapter is devoted to fish dishes, that is, something to eat during Catholic fasting days, such as FridaysFriday. 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 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 blood), brown (with cinnamon), green (with parsley) or white (with cream).

The third chapter has recipës for “Saturday food”, which means food allowed by the Catholic Church on the milder fasting days, such as Saturday. The milder version of fasting still excluded the meat of land-dwelling animals, but allowed the consumption of dairy and eggs. This chapter abounds in recipës for various kinds of dumplings, porridges and yolk-thickened soups. At the very end, in an implicit fourth chapter, we can find the vinegar recipës, some of which we already knowfrom the two surviving sheets. But let’s stick to the porridges. The Polish word for “porridge”, ''“kasza”'',{{czyt|kasza}} had a boader broader meaning in the past than it has today and referred not only to boiled cereal grains, but to any kind of food with porridge-like consistency. For example, you could cut chop some apples into small chunks, fry them up and then pass through a sieve to obtain what was referred to as “apple porridge”.

One recipë that caught my attention is for “rice porridge”, which is rice cooked in cream and served sprinkled with sugar and cinnamon.