Jeseňnie Kurence Na Chladno

"The quality of roast chicken livers depends mainly on how the chickens are fed; therefore, if my previously described advice is followed, there will always be chickens ready for a good roast. First, the chicken should be plucked dry, the intestines removed, and the chicken left standing in a cool place. When using it, gut it before putting it in water, remove the fat from it, put this fat in a jar, tie it with paper, and use it at home as a remedy for chapped hands or wounds; goose fat serves the same purpose. For preparing this dish, the cleaned chickens should be trussed, larded, salted, placed with fat in a roasting pan, and baked in the oven until golden yellow. Then set aside to cool, cut properly, place on a long platter, and garnish all around with aspic."

The recipe is written in a practical, prose style typical of Central European cookbooks in the 19th century, emphasizing both thrift and detailed household management. Measurements are imprecise—skilled cooks were expected to know how to prepare poultry and render fat without explicit amounts, as kitchen scales were uncommon. There's a mix of dialect and older Slovak/Slovakized Czech terms (e.g., 'kurence' for chickens), and spacing/spelling conventions reflect the period's orthography. The structure is linear: practical tips and household advice interleaved with the cooking procedure, a style that delivers both moral wisdom and culinary instruction.