Epic Cooking: Supper in the Castle: Difference between revisions

← Older edit Newer edit →

@@ Line 316: / Line 316: @@
 }}
-But even if cucumbers were no longer in season, Zawadzka assures us that "brine-pickled cucumbers may be stewed in the same way".<ref>{{Cyt
+But even if cukes were no longer in season, Zawadzka assures us that "brine-pickled cucumbers may be stewed in the same way".<ref>{{Cyt
   | nazwisko = Zawadzka]
   | imię     = [Wincentyna
@@ Line 325: / Line 325: @@
   | rok      = 1860
   | strony   = 62
-  }}</ref> And so, we've got another course that is both greasy and sour: fat mutton marinated in vinegar, pickled cukes and all of it stewed in lard or butter. This will be accompanied by Hungarian Tokay wine.
+  }}</ref> And so, we've got another course that is both greasy and sour: fat mutton marinated in vinegar, pickled gherkins and all of it stewed in lard or butter. This will be accompanied by Hungarian Tokay wine.
 == Fourth course ==