PRELOŽ
Jedlá
Rybie jedlá a recepty - Keďže ide o veľké mesto na rieke Melza, niet divu, že rybie mesto je dôležitým zdrojom jedla. No aj mimo územia Mesta je štátik domovom pre mnohé usadlosti, ktoré pravidelne rybárčia za pomoci sietí alebo udíc, alebo dokonca chovajú určité druhy rýb v umelo vytvorených alebo umelo zväčšených rybníkoch. Väčšina obyčajných ľudí, vrátane dedinčanov i väčšiny mešťanov, zvyknú jedávať pstruha (najmä tí z horského prostredia)
alebo sumca, šťuku, kapra a ostrieža (ak bývajú na nížine). Kapry patria medzi druhy, ktoré sa podarilo čiastočne domestikovať, a to z pôvodného divého kapra z rieky Melza. Teraz sú chované kapry bežné v kláštorných rybníkoch naprieč krajinami centrálneho Aporue, vrátane vidieckych kláštorov neveľkého melzanského štátiku. (Markania je ďalšia stredoaporuejská krajina s veľkou tradíciou chovu kaprov a množstvom rybníkov.) Mäso sumcov, pstruhov a šťúk je varené, pečené, dusené a vyprážané prevažne v období jari, leta a ranej jesene, a hoci je kapor jedený spolu s ostatnými druhmi počas celého roka, je obzvlášť cenený počas zimných sviatkov, najmä počas Pútninocí. Hovorí sa, že rybie šupiny, ktoré zvýšili z kapra z Pútnikovečernej večere, ak sú nosené v niečom mešci či vačku počas nasledujúceho roka, prinesú šťastie tým, ktorí si ich nosia. (Tejto ľudovej tradícii/povere sa hovorieva "Pútnikove rybie mince".) Najviac cenenou rybím druhom vyhradeným na jedenie, považovaný za luxusný a uprednostňovaný šľachtou pre ich hostiny, sú hlavátka (veľký druh riečnej lososovitej ryby), vyza veľká, jeseter veľký (známy aj ako jeseter obyčajný) a jeseter malý. V Meste sú časté kultúrne motívy rýb a obchodu s rybami, čo je badať ešte aj na menách miestnych gangov, najmä dvoch gangoch zlodejov-pašerákov, známych ako Kapry a Hlavátky.. (Obdoby z reálneho sveta zahŕňajú divého dunajského kapra, domestikovaného na kapra chovaného dnes na rybích farmách, ale i popularitu plotíc, sumcov, šťúk, pstruhov a mnohých ďalších menších i väčších rýb chytaných v streodoeurópskych jazerách a riekach v priebehu mnohých storočí. Nanešťastie, hlavátky, jesetery malé, jeseter veľké a vyzy veľké v Dunaji a iných stredoeurópskych riekach sa stali čoraz zriedkavejšími, od nástupu spriemyseľňovania a veľkých úprav riek, ktoré sa odohrali v 20. storočí. Dnes sú tieto druhy považované za vzácne. Vyza veľká bola obzvlášť vysoko cenenou rybou v stredovekom Uhorskom kráľovstve. Uhorskí králi, ako napr. Žigmund Luxemburský v 15. storočí, boli dobre známi tým, že brali ešte aj diplomatické návštevy, vrátane zahraničných monarchov, na rybárske výlety za jesetermi a vyzami na Dunaji, a potom ich pozvať na hostinu s receptami z vyzy. Tradícia kaprích šupín pre šťastie je taktiež priamo založená na historickej vianočnej tradícii.)
Halászlé - Pôvodne ďamarský výraz, znamená doslova "rybárska štava". Stal sa určitým všeobecným výrazom pre hustší typ rybej polievky s pridanou zeleninou, ktorá je však zameraná prevažne na rybinu v nej zahrnutú. (Založené na halászlé polievkach z reálneho sveta.)
Raky - Crayfish are mostly caught, cooked and eaten in the
Melzan countryside, particularly in areas where smaller local rivers and
lakes have clean waters, ideal for a river crayfish. The Melza river
tends to get muddy and is frequently more polluted around the banks that
run through The City, so river crayfish occur less, but mud crayfish
are somewhat more adaptable and durable even in such an environment.
Unfortunately, their meat is nowhere near as tasty as that of river
crayfish, and tends to smell badly due to the mud. Some local tall tales
like to exaggerate that the cray meat occassionally available at
markets and shanties was actually taken from killed members of the
crustfolk, but this is unlikely, as the crustfolk generally do not occur
in the statelet and are far more common on far away sea shores. (The "mud crayfish" is the real world Danube crayfish or Galician crayfish, whereas the "river crayfish" is the European crayfish,
a.k.a. the noble crayfish. As Melza is far from the sea, no one can
expect to catch any lobsters, but inland river and lake crayfish are
available for those who can be bothered to catch them.)
Riečne lastúrniky - Unlike fish or even crayfish, bivalves are not consumed much by melzans, whether in The City, the two towns or the countryside. Some areas have larger populations of mussels along rivers and streams, but people's interest in them is fairly low. However, members of both the otterfolk and the newtfolk like diving after mussels and consider them a delicacy, often eating them raw as well as cooked. Aside from the thick shelled river mussel, one of the most common species of bivalves in the statelet, another economically somewhat important mussel species if the freshwater pearl mussel. Some enterprising locals, especially of the otterfolk, but even some newtfolk and humans, have started small businesses that farm pearl mussels, in order to produce pearls. Others try to raise the common mussels for meat.
Lečo (lecsó) - Dusený zeleninový recept,
pozostávajúci z rôznych varených a jemne nakrájaných druhov zeleniny dostupných v centrálnom Aporue, obzvlášť po letnej žatve a zbere (alebo zavárané po žatve a zbere, na neskoršie roky). Často je varené spolu s určitým množstvom vajec
(spravidla slepačích vajec), pričom vajcia nie sú pripravované osobitne, ale sú zmiešavané s lečom na spôsob praženice, u The oldest forms of lecsó were
prepared by Ďamarans as far back as their formative era, when they were a
semi-nomadic people of shepherds and horsemen. (Based on real world Hungarian lecsó,
one of the oldest attested Hungarian recipes of all. Nowadays,
virtually all lecsó recipes include New World crops as ingredients,
especially peppers (paprika) and tomatoes. Note that the lecsó of my
fictional world does not use peppers, tomatoes or any other now-common
New World plants.)
Guľáš - Guľáš je zaujímavým typom receptu, keďže môže pozostávať buď z receptu na polievku oup recipe or a thicker stew
recipe.
Pierogi - These cooked or fried soft unleavened dough
pockets are popular in many central Aporuean countries and come with a
variety of tastes and fillings. Some are sweet, largelly thanks to their
fillings, most have more hardy fillings, including certain varieties of
sheep cheese, minced meat, and various other ingredients. Finally, the
deep-fried, crispier pierogi are often filled with sauerkraut, other
vegetable fillings, and sometimes even fish meat. (Based on real world pierogi.
While the cooked, white-dough version is the most famous in central
Europe and elsewhere, there are also more flour-heavy versions that can
be fried and baked, a crispy version.)
Strasanka - A type of dryer stew, made with sauerkraut, baked
slices of edible beet, small chunks of cut onions and other vegetables,
midly fried pork scratchings, and some caraway and herbs for seasoning.
An old western Lesanian speciality, also found in parts of northwestern
Ďamara. To no one's surprise, this popular dish hasn't changed much in
many centuries and is considered a recipe of the less wealthy or just
about moderately wealthy social classes in Melza. Though some richer
people no doubt like cooking and eating it too, aspoň v súkromí... :-) (Strasanka
is an old eastern Slovak and eastern Hungarian stew recipe, nowadays
commonly made with potatoes as a major ingredient, but apparently It is
sometimes known in central and northern Slovakia as Trasanka. Both
names are derived from the verb "to shake", so it's a "shaken stew".
Note that the strasanka of my fictional world does not use potatoes or
any other now-common New World plants.)
Zameška - Hustá kaša vytváraná z vhodných pomletých obilnínn. (Založené na zameške, v maďarčine známej ako zsámiska, recepte dobre známom zo Slovenska i Maďarska. Obilie používané v tomto recepte v dnešných časoch je už takmer výlučne kukurica, no má historických predchodcov z čias pred zavedením kukurice v strednej Európe ako bežne pestovanej plodiny. Rumunská mamaliga je recept podobný zameške.)
Langoš (lángos) - Tasty
fried flatbreads, made of softer puffy dough, with a golden
colouration. Also known as "flambreads" or "flamebreads". Eaten
frequently with cheese, cream, chopped onions, bits of garlic, or even
just cool sour milk. A favourite peasant food that became a popular
snack food around The City and the towns of the statelet, now sold as
one of the most popular snacks by various vendors. Possibly a Ďamaran
invention, though it spread into other central Aporuean countries as
well, and even some further to the south. (Založené na reálnych maďarských lángos-och, obľúbených naprieč strednou Európou,)
Podpecník alebo Podplamenník - Leavened
dough flatbread, baked in an oven. Also known colloquially as an
"under-oven" or "under-flame" flatbread. Usually baked with carum seeds
or herbs as baked-in seasoning, and eaten with bryndza cheese,
onions, garlic, sausage cuts, bits of home-smoked bacon, pork
scratchings, and if made in a sweetened form, with fruit jam, quark or
diced walnut fillings. (Založené na podpecníkoch z reálneho sveta, posúchov bežných v slovenskej ľudovej kuchyni v mnohých regiónoch.)
Praclíky - Pomerne veľké, vyrobené z pečeného cesta. Sú pomerne suché a štipku slané, no chutné. Sú pečené a predávané ako menšia pochúťka alebo ako predjedlo či zákusok v prípade väčších jedál. Predávané sú v stánkoch pouličných predavačov alebo na trhoviskách. (Nie maličké solené praclíky, ktoré si dnes môžete kúpiť v rôznych baleniach, ale pôvodné veľké praclíky, kedysi bežné na mnohých európskych trhoviskách, po dobu mnohých storočí.)
Chlieb - Most of the bread eaten in Melza and much of central
Aporue is brown bread and dark bread, usually made with a large amount
of milled rye, i.e. rye flour. The crust and the middle tend to be of a
similar dark colouration. Typical central Aporuean, bread loaves come in
both rounded and more elliptical/lozenge shapes - this varies depending
on the exact baker and bakery. Bread is eaten together with all manner
of other foods, be it various meats, various vegetables, cheeses and
types of milk, butter or other spread, various soups and stews, and
often used to collect remaining gravy or grease from one's plate. (Väčšina druhov chleba v starších historických obdobiach nebola biela ako moderné druhy chleba z posledných cca 200 rokov - s pšenicou dobrej kvality, ktorá je oveľa ľahšie dostupná - takže chlieb sa častejšie vyskytoval v rôznych tmavších odtieňoch, tmavších sfarbeniach. Bolo preň bežné, že mal odolnejšiu, tvrdšiu štruktúru, textúru, alebo obsahoval určité zvyšky semienok, prípadne semienka a jadierka pridané úmyselne do cesta, napríklad rascové semienka. Chlieb s vyšším obsahom pšenice sa dá kúpiť aj v centrálnom Aporue, no je oveľa zriedkavejším zjavom. Používanie chlieba pri každodennom stolovaní v Orbis Furum má množstvo paralel s reálnym historickým stolovaním v starších érach.)
Rožky a polmesiacové pečivo - There are various types, some similar in
consistency to usual bread, but with a softer crust, others made with
higher doses of milk and some other sweeter ingredients and baked along
with poppy seed seasoning. Originally a southern Aporuean or Ďamaran
invention, it was adopted by many central Aporuean nations, and
nowadays, you can find many indigenous recipes for it in Karantia,
Ďamara, Lesana, Rvača, Melza, even Lengelia, and so on and so forth. (Based on the real world kifli-s,
other similar crescent breads and pastries, and their many, many sweet
and non-sweet variants throughout many European countries.)
Jablková alebo hrušková kaša s vínom - Apples or pears (or both) are
cut up, stewed in butter. Wine is then added to the mix. After they are
further stewed, they are sieved, sprinkled with a small amount of
spices, and if there is interest, one can also add a few eggs, and
scramble them along with the fruity/wine contents to create a thicker
porridge. (Založené na reálnom recepte z 15. storočia.)
Fresh rose flower porridge - Clean rose flowers, complete with
healthy petals, are washed in warm water, then crushed and ground up in a
kitchen mortar with a pestle. Then they are placed on a pan, covered
with a thin coat of white flour (about a handful) and fry it mildly.
Ready a cauldron, pour in about half a pint of wine (or slightly more),
add honey and ginger to the cauldron. Cook properly and carefully, stir
regularly to avoid the ingredients coagulating. Combine the ingredients.
The result should be greased with butter, and during the lent season,
with cooking oil. An optional choice is sprinkling the finished meal
with pinches of crushed and ground up aniseed. (Založené na ozajstnom recepte z 15. a 16. storočia.)
Recepty z kuracieho, kačacieho, husacieho a holubieho mäsa - In Aporue, poultry meat
is consumed far less on a regular basis, since most poultry is raised
for eggs, or to be sold off as a source of meat and feathers to
interested well-paying customers (besides the meat and innards, feathers
have use for making pillows and duvets, small household tools and for
arrow fletching). Usually, when someone is preparing poultry, even in a
humbler rural family, it's considered a minor feast for some special
occassion, such as an annual holiday or a family anniversary or
ocassion. Some poultry recipes: Cook some young chickens. In the
meantime, ready the sauce for further cooking. Prepare twenty to
twenty-five onions, and then boil them all in wine. Then spread them in a
bowl along with a prepared parsley root, add some of the wine used for
preparing the onions, and also add some clean wine vinegar. Add some
spices, namely a small amount of ginger, cinnamon, nutmeg, and a decent
amount of saffron. Once you've added these spices and completed this
sauce, add the cooked chickens to the sauce. Decorating the dish with
almonds and raisins, a custom popular in wealthier courts, is optional. (Based on a Hungarian recipe from the 15th and 16th century.)
Cook some hen meat. Debone the hen and chop and dice up the hen meat
well. Add some water-soaked white-flour bread to the meat. Crush up the
hen bones, cook them in beef soup, then sieve. Mix together the meat,
bread and beef soup, sprinkle with spices of your personal choice, cook
further, then serve in a bowl. (Based on a real 15th and 16th century recipe.)
Čevapi - somewhat similar to meatballs known in some countries of Aporue. Čevapi originated
in southwestern Aporue, but have also successfully spread into central
Aporue over the centuries. Unlike meatballs, čevapi tend to be more
elongated in shape and are made of a mince meat centre (usually
minced-and-shredded pork or beef) and a thinner coating of breadcrumbs
on the outside, fried or deep-fried. (Based directly on real world čevapi.)
Banícke šnicle alebo Banícke rezne - Ako ich meno naznačuje,
toto sú tenké bravčové alebo hovädzie rezne vyprážané alebo pečené, spolu s cibuľou a ďalšou zeleninou, a s hubami a bylinkami. (Založené na tradičných bravčových alebo hovädzích šnicloch pripravovaných baníckymi rodinami v niektorých starých slovenských mestách, napr. Banská Bystrica, Banská Štiavnica,
Kremnica.)
Kaša z teľacieho mozgu - Pre niekoho "Fuj !", pre iných lahôdka !
Properly boil and cook a calf brain, dissolve it and spread it into a
bowl in the form of a porridge, mix it with good quality wine. Pour the
contents into a cauldron. Separately cook one or two handfuls of meal of
wheat, add some saffron (which will add yellow colouration), then some
caraway and honey, cook it all in the cauldron. The dish should be
served with a sprinkling of cinnamon on top. (Založené na reálnom recepte zo 16. storočia. Fajnové alebo nechutné ? Trochu z oboch ? Proti gustu žiaden dišputát, najmä v prípade bohatších ľudí. Ja osobne som nikdy nebol ktovieakým fanušíkom receptov, ktoré obsahujú vnútornosti.)
Mlieko pečené na ražni - A somewhat unusual recipe, but it doesn't
involve regular liquid milk, but sour milk curds instead, i.e.
cheese-like solidified milk. Prepare good quality sour milk, place it in
cheesecloth bags and pouches for curd cheese and sweet curd making.
Weigh down the bags and pouches properly and leave them in this state
for the entire night. The next day, once the solidified sour milk curd
is ready, cut it up carefully into equal bits on a table, then put the
curd pieces on spits, slightly sprinkle with small pinches of salt and
bake them by placing the spits onto a wooden grill. After the curds have
been evenly baked, take them down from the spits, sprinkle with
ground-up black pepper and fresh or mildly melted butter. (Nie, vážne. Nech to znie akokoľvek smiešne, toto je založená na ozajstnom recepte zo 16. storočia.)
Hovädzia sviečková á la stredné Aporue - One of those (literally)
beefy meat recipes of central Aporue. To ensure that the sirloin of beef
is nice and tender already before the main phase of preparation, it is
left to lie immersed for some three days in a mixture of beer vinegar,
caraway and juniper berries. Once this early preparation period passes,
the sirloin of beef should be partly cooked, carefully, then placed on a
spit and carefully roasted until it's nice and ready. The sirloin of
beef should then be served with a gravy containing bits of caraway
Sirloin of beef fit for a nobleman or wealthy townspeople ! Baron
Dortan, current ruler of Melza, apparently loves this particular recipe.
(Založené na reálnom recepte zo 17. storočia.)
Sviatočná štvorfarebná kaša - Intended for feasts and special
occassions, includes a fair amount of fancy, exotic ingredients. First,
one should crush up or grind up some almonds, then cook them and
dissolve them into a mush, which is then divided into four different
pots. One should contain a white colouration, the second pot should have
saffron added until its mush gains a yellowy colouration, the third
pot's contents should be coloured by sandalwood, and finally, the fourth
pot's mush should gain a near black-colouration, based on mixing
together raisins and plum jam with the base mush. The contents of all
four pots should be slightly seasoned with a small amount of sugar (not
honey, the more usual sweet ingredient) and then cooked thoroughly and
adequately until these four different variations on the almond mush grow
thicker. Serving is done by taking a larger flat bowl or tray (wooden
or ceramic), dividing it temporarily with a cross-shaped thin plank into
four quarters, pouring the four different varieties of porridge into
each quarter. The dividing tool is then removed and guests at the feast
can be served (or serve themselves) from the four porridges in four
quarters. (Založené na reálnom recepte z 15. a 16. storočia.)
(C) máj 2021 P. Molnár
(C) máj 2021 Knight-Errant Studios
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