Perch or other fish are healthy, you should eat a lot of them. You can season fish with spices and coat it in flour. Then fry it in butter. Finally, sprinkle it generously with fried onion and serve with bread.
Perch or other fish are healthy, you should eat a lot of them. You can season fish with spices and coat it in flour. Then fry it in butter. Finally, sprinkle it generously with fried onion and serve with bread.
Delicious hind leg meat. The topside cut makes for the best roast. Dice the rest and boil it in salted water. Now to make a good sauce to go with it, crumble some bread in beer, add a little vinegar and cook it with some pepper and cloves, if you have them. Pour the sauce on top of the cooked venison and garnish with baked apples. This is how Severin the Younger advises deer to be prepared.
A dead chicken… it looks a little reproachful. To soothe your hunger and lift your spirits with a good meal, roast a young chicken. Then boil some bread in red wine with parsley, sage, mint and lavender. Strain this sauce through a cloth and pour it over the roasted chicken. Finally, sprinkle it lightly with cinnamon or ginger.
Best to make a roast out of it and serve it with a fruit sauce. However, make sure to bake it just long enough and be careful not to dry out the meat too much.
Here is a Hungarian way of cooking pork. Pound the meat, put it in water and let it rest overnight. Take it out of water, salt it and sear it. Fry plenty of onion, add wine, vinegar, juniper, caraway, cloves, pepper, ginger and a little nutmeg too. Bring everything to boil, add the meat, keep the lid on and cook over a low heat for a long time, while basting with wine.
Good red meat, not as prized as deer, but not everyone can tell them apart. Prepare it the same way you would any other venison. If you have both deer and roe meat, cut up the roe meat into sauce and cook it, roast the deer meat on the fire.
This is how you make meat dumplings. Finely chop your beef, or better yet, crush it in a mortar, if you have one. Add the parsley, egg and salt, knead well and add some flour for thickening. Then artfully form the dumplings and fry them in lard.
Only eat wolf meat in an emergency and always keep it in flames for a long time beforehand so that all the evil is burned away. Also, you must never eat too much of it, for then you may become afflicted by a bad disease or a cruel curse.
You can make crayfish soup as follows. Boil it in boiling water, remove the claws and tail and take the meat out of them. Crack the shell, add butter, set the pot on the fire and let it simmer. When the dish turns red, strain it through a cloth and make it into a soup or a sauce; finally, add the meat you took out earlier.
A prime piece of a boar meat, juicy and tasty. Prague burgher Havel of Silberstein liked it very much and used to prepare it in a special way called wild boar on venison.
Best to make a roast out of it and serve it with a fruit sauce. However, make sure to bake it just long enough and be careful not to dry out the meat too much.
Tasty and healthy. Fry them in fat or roast them on the fire. Just like with other offal, you need to take care not to consume too much and too often. They also make for an excellent dog feed.
You can make a delicious pastry with pork. Salt the meat and boil it until tender. Slice apples, add eggs and pepper, add to the meat and continue cooking. Mix the flour with the wine, add the eggs and cream, put a little saffron on top, and knead a good dough. Place the meat on top, cover with the pastry and then bake until golden brown.
It is well known that eating horse meat is not recommended and it should only be eaten in case of extreme emergency, if there is nothing else to soothe your stomach.
This is how you make meat dumplings. Finely chop your beef, or better yet, crush it in a mortar, if you have one. Add the parsley, egg and salt, knead well and add some flour for thickening. Then artfully form the dumplings and fry them in lard.
A tasty and not too fatty piece. As with other game, the best meat comes from younger animals. It is advisable to let it hang out for some time before butchering, as there is still too much blood in a freshly killed animal, which makes the meat unnecessarily tough.
Fatty pork liver, a delicacy of courts and backyards. But it should be prepared first. Perhaps by frying them with onions in butter, then pouring black beer over them and adding pieces of bread.
You can make a good meal like this. First, roast some meat on a spit. Take some white bread, wine and plums and make a black sauce out of them. Add the roasted meat and sweeten with honey. Serve with lard and baked apples and sprinkle with almonds.
A dead chicken… it looks a little reproachful. To soothe your hunger and lift your spirits with a good meal, roast a young chicken. Then boil some bread in red wine with parsley, sage, mint and lavender. Strain this sauce through a cloth and pour it over the roasted chicken. Finally, sprinkle it lightly with cinnamon or ginger.
A well-prepared heart is a real delicacy for true gourmets. Slice the heart in two and clean it, then marinate it in a mixture of red wine, vinegar, pepper and onion. After some time, coat it in flour, quickly fry it, then and bake until soft.
This may not be the most popular meal ever, but what can you do. The best way to prepare it is to fill it with whatever you like or have on hand, sew it up and then boil it for a long time. A dish prepared in this way is very compact and portable and therefore suitable for travelling.
A well-prepared heart is a real delicacy for true gourmets. Slice the heart in two and clean it, then marinate it in a mixture of red wine, vinegar, pepper and onion. After some time, coat it in flour, quickly fry it, then and bake until soft.
It might look awful, but offal and entrails are all healthy, the heart most of all. You can fry or boil them or add them to soups. The main thing is to use everything and not waste any of the carcass.
A tasty and not too fatty piece. As with other game, the best meat comes from younger animals. It is advisable to let it hang out for some time before butchering, as there is still too much blood in a freshly killed animal, which makes the meat unnecessarily tough.
Delicious hind leg meat. The topside cut makes for the best roast. Dice the rest and boil it in salted water. Now to make a good sauce to go with it, crumble some bread in beer, add a little vinegar and cook it with some pepper and cloves, if you have them. Pour the sauce on top of the cooked venison and garnish with baked apples. This is how Severin the Younger advises deer to be prepared.
Perch or other fish are healthy, you should eat a lot of them. You can season fish with spices and coat it in flour. Then fry it in butter. Finally, sprinkle it generously with fried onion and serve with bread.
Hare meat is very good, healthy and tender. It’s a welcome addition to the diet of many villagers. You can prepare it with onions by taking the whole hare and putting it in a baking dish. Salt it and pour some butter under it. Once roasted, cut it into pieces, put it in some beer and continue to cook with a little vinegar. Meanwhile, fry some onion in fat until golden brown. Then add it to the sauce, thicken with breadcrumbs or flour and cook until done. You can season it with any spice you have.
Tasty and healthy. Fry them in fat or roast them on the fire. Just like with other offal, you need to take care not to consume too much and too often. They also make for an excellent dog feed.
You can make crayfish soup as follows. Boil it in boiling water, remove the claws and tail and take the meat out of them. Crack the shell, add butter, set the pot on the fire and let it simmer. When the dish turns red, strain it through a cloth and make it into a soup or a sauce; finally, add the meat you took out earlier.
Here is a Hungarian way of cooking pork. Pound the meat, put it in water and let it rest overnight. Take it out of water, salt it and sear it. Fry plenty of onion, add wine, vinegar, juniper, caraway, cloves, pepper, ginger and a little nutmeg too. Bring everything to boil, add the meat, keep the lid on and cook over a low heat for a long time, while basting with wine.
A prime piece of a boar meat, juicy and tasty. Prague burgher Havel of Silberstein liked it very much and used to prepare it in a special way called wild boar on venison.
This is how you make meat dumplings. Finely chop your beef, or better yet, crush it in a mortar, if you have one. Add the parsley, egg and salt, knead well and add some flour for thickening. Then artfully form the dumplings and fry them in lard.
Here is a Hungarian way of cooking pork. Pound the meat, put it in water and let it rest overnight. Take it out of water, salt it and sear it. Fry plenty of onion, add wine, vinegar, juniper, caraway, cloves, pepper, ginger and a little nutmeg too. Bring everything to boil, add the meat, keep the lid on and cook over a low heat for a long time, while basting with wine.
A tasty and not too fatty piece. As with other game, the best meat comes from younger animals. It is advisable to let it hang out for some time before butchering, as there is still too much blood in a freshly killed animal, which makes the meat unnecessarily tough.
It might look awful, but offal and entrails are all healthy, the heart most of all. You can fry or boil them or add them to soups. The main thing is to use everything and not waste any of the carcass.
Eating walnuts helps keep your nerves strong and your mind sharp. It’s no coincidence their kernels look like that thing you carry around in your head.
Best to make a roast out of it and serve it with a fruit sauce. However, make sure to bake it just long enough and be careful not to dry out the meat too much.
This may not be the most popular meal ever, but what can you do. The best way to prepare it is to fill it with whatever you like or have on hand, sew it up and then boil it for a long time. A dish prepared in this way is very compact and portable and therefore suitable for travelling.
Delicious hind leg meat. The topside cut makes for the best roast. Dice the rest and boil it in salted water. Now to make a good sauce to go with it, crumble some bread in beer, add a little vinegar and cook it with some pepper and cloves, if you have them. Pour the sauce on top of the cooked venison and garnish with baked apples. This is how Severin the Younger advises deer to be prepared.
Perch or other fish are healthy, you should eat a lot of them. You can season fish with spices and coat it in flour. Then fry it in butter. Finally, sprinkle it generously with fried onion and serve with bread.
Best to make a roast out of it and serve it with a fruit sauce. However, make sure to bake it just long enough and be careful not to dry out the meat too much.
Only eat wolf meat in an emergency and always keep it in flames for a long time beforehand so that all the evil is burned away. Also, you must never eat too much of it, for then you may become afflicted by a bad disease or a cruel curse.
Deer meat has its place on every Lord’s table. It has a firmer texture, yet is lean and easily digestible. The meat of younger animals up to three years of age is usually the most valued, the meat of older animals is usually firmer and more aromatic, especially suitable for making stews.
A tasty and not too fatty piece. As with other game, the best meat comes from younger animals. It is advisable to let it hang out for some time before butchering, as there is still too much blood in a freshly killed animal, which makes the meat unnecessarily tough.
Only eat wolf meat in an emergency and always keep it in flames for a long time beforehand so that all the evil is burned away. Also, you must never eat too much of it, for then you may become afflicted by a bad disease or a cruel curse.
Here is a good way for preparing wild boar meat. Cook the meat until tender. Crumble some bread and boil it in beer, add a little vinegar and salt. Slice some apples and fry them in lard. Then serve everything together You can also prepare pork and beef this way, but trust me that wild game meat is the most delicious.
Wine from the vineyards of Casper Rudolf. It must be said that his product has greatly improved judging by its aroma, but whether his Burgundy vine will achieve the fame of Burgundy wines? Who knows, but there’s only one way to find out.
Here is a Hungarian way of cooking pork. Pound the meat, put it in water and let it rest overnight. Take it out of water, salt it and sear it. Fry plenty of onion, add wine, vinegar, juniper, caraway, cloves, pepper, ginger and a little nutmeg too. Bring everything to boil, add the meat, keep the lid on and cook over a low heat for a long time, while basting with wine.
Good red meat, not as prized as deer, but not everyone can tell them apart. Prepare it the same way you would any other venison. If you have both deer and roe deer meat, cut up the roe deer meat into sauce and cook it, roast the deer meat on the fire.
A prime piece of a boar meat, juicy and tasty. Prague burgher Havel of Silberstein liked it very much and used to prepare it in a special way called wild boar on venison.
It is palatable to the simple peasants, the poor and the cattle. The nobility often turn up their noses at it, but they do not know what they are missing.
A crispy unleavened bread, also called Matzah, which is typically square or round in shape. It is a traditional food for the Jewish holiday of Passover.
Delicious hind leg meat. The topside cut makes for the best roast. Dice the rest and boil it in salted water. Now to make a good sauce to go with it, crumble some bread in beer, add a little vinegar and cook it with some pepper and cloves, if you have them. Pour the sauce on top of the cooked venison and garnish with baked apples. This is how Severin the Younger advises deer to be prepared.
A prime piece of a boar meat, juicy and tasty. Prague burgher Havel of Silberstein liked it very much and used to prepare it in a special way called wild boar on venison.
Only eat wolf meat in an emergency and always keep it in flames for a long time beforehand so that all the evil is burned away. Also, you must never eat too much of it, for then you may become afflicted by a bad disease or a cruel curse.
Raw meat from a dog. It doesn’t sound good because it’s not very good. But it’s still better than trying to eat shit. Actually, it might be wisest to fast.
Cooked apple
Food 
Dried apple
Food 
Cooked deer rump
Food 
Dried deer rump
Food 
Smoked deer rump
Food 
Cooked chicken
Food 
Dried chicken
Food 
Smoked chicken
Food 
Cooked roe deer meat
Food 
Dried roe deer meat
Food 
Cooked crayfish
Food 
Cooked pear
Food 
Dried pear
Food 
Smoked venison (Roe Deer)
Dried salami
Smoked salami
Cooked beef kidneys
Boiled horse meat
Dried horse meat
Smoked horse meat
Cooked pork
Dried pork
Smoked pork
Cooked roe deer loin
Dried roe deer loin
Smoked roe deer loin
Cooked boar rump
Dried boar rump
Smoked boar rump
Cooked onion
Cooked lamb
Dried mutton
Smoked mutton
Cooked boletus
Dried boletus
Cooked deer heart
Cooked sheep stomach
Cooked garlic
Cooked beef tongue
Cooked beef tenderloin
Dried beef tenderloin
Smoked beef tenderloin
Cooked hare meat
Dried hare meat
Smoked hare meat
Cooked beet
Cooked boar tenderloin
Dried boar tenderloin
Smoked boar tenderloin
Hard boiled egg
Cooked beef
Dried beef
Smoked beef
Cooked pork tenderloin
Dried pork tenderloin
Smoked pork tenderloin
Cooked boar kidneys
Cooked wolf heart
Cooked horseradish
Cooked hare heart
Cooked deer ribs
Dried deer ribs
Smoked deer ribs
Cooked perch
Dried perch
Smoked perch
Cooked venison
Dried venison
Smoked venison
Dried cheese
Cooked carrot
Cooked boar meat
Dried boar meat
Smoked boar meat
Dried lepiota
Cooked roe deer kidneys
Boiled pork liver
Cooked trout
Boiled wolf meat
Dried wolf meat
Smoked wolf meat
Cooked dog meat
Dried dog meat
Smoked dog meat
