their power and prestige. In some
parts of Croatia rich people drank
up to 6-7 liters of wine per day.
Beer also gained its popularity.
- Grilled dormice:
Ingredients: 2 kg dressed
dormice, salt, cream
Preparation: Young
dormice
MEDIEVAL RECIPE:
season with salt, pour with oil
“EMPTY” ROAST
and bake them. During baking
pour a bit of soup over them.
Empty roast is the recipe that
originates from the Middle Ages,
and it was very popular in The
Croatian Kingdom.
Roast dormice were served
with salad.
- Dandelion with bacon:
Ingerdients:
dandelions,
a
bowl
bacon,
vinegar,
salt, garlic
Preparation:
dandelions
Wash
well,
slice
the
the
bacon and fry. Stir. Then pour
some vinegar on top and bring
to a boil; then pour warm on a
previously salted dandelion.
- Beans with curd cheese :
Ingredients:
25
dag
card
cheese, 1kg beans, 1 dl sour
cream, salt, chives, parsley
Preparation: Mix curd cheese,
chopped parsley and chives,
and add hot boiled beans,
which were salted between
cooking. This dish is served
cold.
Medieval people expressed great
appreciation for food, primarily
because it was difficult and
painstakingly produced. At the
same time, it was a kind of status
symbol, since not everyone could
eat it all.
Agricultural yields have been
relatively modest. Methods of land
management were not particularly
advanced, affecting not only the
quantity, but also the quality of the
crops.
In the Middle Ages there are no
developed methods for preserving
food for a longer period of time.
Because of that, it was a common
practice to use a great amount of
spices to conceal the poor food
quality.
Poor people have consumed food
with few calories and low
nutritional value. They mostly
consumed a lot of fruits and
vegetables, porridge, stews and
various grains. They consumed
meat only on special occasions,
few times a year. Such a diet often
caused famine and sometimes even
death caused by malnutrition.
Monasteries were rare places with
abundance of food. Monks would
often eat roasted meat with lots of
spices. Noblemen had almost the
same diet. It was a way of showing
Meat and bones were carefully
removed from the skin of an
animal so that it was not damaged
and remained whole. The meat
was then cut up and mixed with
flour and eggs and returned into
the skin. The newly formed animal
was then cooked or baked, and
then in all its glory served on the
table.
It was a very popular way to
prepare the wild boar, in whose
head the two hard boiled eggs with
truffle circles were inserted instead
of eyes.
The peacocks were also often
prepared in the same way, served
covered with all the colourful
feathers.