Z Odpadlých Kusov Mäsa Omáčku K Péčenke Prichystať

"Prepare a roux in a pot, add leftover pieces of meat and bones, let them brown well, add a few spoons of flour, pour in broth and let simmer. Meanwhile, clean shallots, carrots, celery, parsnip, leek, slice them thinly and add to the same pot along with orange and lemon peels, whole spices, and a few cloves. Add about half a jug of red wine, cover, and let everything cook gently until soft. Add a goblet of sour cream, mix with the browned sauce and stir constantly from the bottom. After thickening, strain through a cloth into a clean pot, salt, add a piece of sugar, squeeze the juice from the orange and add over steam. Cut the prepared roasted leg into pieces, neatly arrange them on a long dish, and pour over the juices from the roasting pan. Serve the sauce separately in a sauce bowl. For sauces served with game roasts, always add some glace. In this way, the following preparations can also be made:"

Historically, recipes were written as narrative paragraphs, blending description and instruction without precise measures. Quantities were often estimated ("holba"—an old volume measure, roughly 0.7 to 0.9 liters; "žajdlik"—about 125 ml). Spelling from this era sometimes reflects German or Hungarian influences, and archaic terms like "žij" (roux) or "saft" (juices) were used. Directions expected some prior knowledge: cooks were to watch textures, smells, and consistencies, rather than follow exact times or temperatures. This reflects a hands-on, sensory approach to cooking now almost lost in the digital age.