meat poultry
Braised Veal and Pork Cutlets in White Wine Sauce
Veal and pork cutlets braised slowly in white wine with onions, then covered with a silky parsley and egg sauce made from the cooking juices.
Total time:175 min
Servings:6
#Vintage Recipe
93 recipes
soups stewsBrown Clear Soup with Beef, Veal and Hen (Double Broth)
A deep brown clear soup made by browning beef, veal and liver with bacon and onion, then simmering them with a hen in beef broth for four hours.
Total time:340 minServings:14 cups (250 ml each)
fish seafoodLayered Potato and Herring Bake with Sour Cream
Sliced potatoes layered with soaked salt-cured herring and an egg and sour cream custard, then baked under a buttered breadcrumb crust until golden.
Total time:105 minServings:6
desserts cakesLemon Potato Starch Sponge Cake
A tender vintage lemon sponge with 12 eggs, fresh zest and juice, and potato starch in place of flour, baked in a tube or bundt pan.
Total time:75 minServings:12 slices
desserts cakesLenten Turkish Delight Wafer Torte
A no-bake Lenten torte of crisp wafer sheets layered with melted Turkish delight, ground almonds and lemon zest, finished with a glossy fondant glaze.
Total time:75 minServings:20 small slices
soups stewsLenten Vegetable Broth with Carrot, Potato and Turnip
A clear, light vegan broth of carrot, potato, turnip, peas and beans, simmered slowly for four hours and served plain or with rice, noodles or sago.
Total time:275 minServings:4
meat poultryPork Meatballs Baked in Roasted Eggplant and Sour Cream
Pork meatballs layered between roasted, minced eggplant and garlic, covered with sour cream and baked in a table-ready dish until bubbling.
Total time:135 minServings:6
meat poultryPot-Roasted Partridge with Giblet Rice
Partridges slowly pot-roasted in butter until tender and served with a savory rice mixed with their own hearts, kidneys and livers, bound with egg.
Total time:110 minServings:4
meat poultrySlow-Simmered Lamb Shoulder Pilaf with Tomato and Thyme
A one-pot pilaf of lamb shoulder simmered with tomato, peppers, garlic and thyme, then cooked with rice in a broth made from the bones.
Total time:245 minServings:6
desserts cakesEaster Torte with Apricot Jam and Whipped Cream
Five thin semolina sponge layers filled with apricot jam and vanilla whipped cream, topped with piped cream for a light vintage Easter torte.
Total time:80 minServings:12 slices
nose to tailStuffed Veal Stomach
Veal stomach stuffed with rice and ground veal, roasted alongside stuffed peppers, then sliced thin and served like a savory roulade.
Total time:120 minServings:4-6
preserves jamsCandied Lemon Peel Spoon Sweet
Lemon peel cut into decorative strips or rounds, blanched to mellow its bitterness, then candied in a thick lemon-scented sugar syrup.
Total time:95 minServings:about 30 servings (1 tbsp each)
meat poultryBaked Meatballs on Fried Onion with Tomatoes
Beef and pork meatballs baked over softened onion and sliced tomatoes in a light braising liquid — a comforting one-dish oven bake.
Total time:125 minServings:6
fish seafoodSalt Cod with Garlic and Potatoes
Desalted salt cod simmered gently, then tossed with garlic-warmed olive oil, boiled potatoes, and parsley for a simple, hearty fish dish.
Total time:60 minServings:4
nose to tailBeef Tongue with Creamy Sardine Sauce
Tender simmered beef tongue served sliced under a rich sardine, sour cream, and bacon sauce — a classic way to dress up an economical cut.
Total time:215 minServings:6
desserts cakesPear Torte with Wine Cream
A buttery pastry base topped with jam, poached pears in spiced wine syrup, and a whisked wine custard — an elegant layered torte.
Total time:85 minServings:8-10 slices
vegetables preservesBreaded Zucchini Bake with Sour Cream Topping
Breaded, pan-fried zucchini slices layered crisscross and baked under a rich sour cream and egg topping.
Total time:55 minServings:4-6
meat poultryPoached Chicken in Buttermilk-Egg Sauce with Paprika Butter
Tender poached chicken pieces draped in a thick, tangy buttermilk-egg sauce and finished with a paprika butter drizzle — a rich, old-fashioned main dish.
Total time:90 minServings:4-6
preserves jamsCandied Pumpkin Spoon Sweet in Vanilla Syrup
Firm pumpkin spirals, blanched tender, slowly candied in a vanilla-lemon sugar syrup until the syrup reaches the thickness of honey.
Total time:180 minServings:about 40 servings (1 tbsp each)
soups stewsSummer Tomato Soup with Meatless Dumplings
A silky summer tomato soup finished with a light roux and small flour dumplings — a simple, meatless one-pot dish.
Total time:80 minServings:4-6
vegetables preservesPiquant Mixed Vegetable Pickle
A colorful mix of blanched vegetables, gherkins, green tomatoes, and hot peppers is packed into jars and covered with a tangy vinegar brine.
Total time:110 minServings:makes about 4-5 (1-liter) jars
meat poultryVeal and Macaroni Skillet with Peppers and Tomatoes
Seared veal strips are simmered with peppers, tomatoes, and macaroni in one pan — a hearty, thrifty dinner from simple pantry ingredients.
Total time:50 minServings:4-6
meat poultryMadeira Wine Sauce
A rich, strained brown sauce made from a bacon and vegetable base, mushrooms, stock, and white wine, finished with Madeira wine just before serving.
Total time:50 minServings:makes about 900ml (about 20 servings of 45ml)
vegetables preservesMarinated Cabbage in Vinegar Brine
Shredded cabbage is salted, drained, and packed into jars, then covered with a cooled wine vinegar brine flavored with bay leaf and allspice.
Total time:50 minServings:makes about 6-7 (1-liter) jars
vegetables preservesCheese Crêpes with Creamy Spinach Filling
Cheese-enriched egg crepes are pan-fried and filled with a creamy spinach and onion filling finished with sour cream — a savory Central European dish.
Total time:75 minServings:about 10 crêpes
preserves jamsGrape and Quince Jam
White grape juice and pureed quince are simmered with sugar into a thick, spreadable jam, then jarred for keeping through the winter.
Total time:140 minServings:makes about 4.5kg (about 225 tablespoon servings)
meat poultryFried Ham Croquettes
A bread and milk panada is mixed with chopped ham, shaped into croquettes, breaded, and deep-fried until golden and crisp on the outside.
Total time:45 minServings:about 10 croquettes
vegetables preservesBaked Potato and Cheese Casserole
Sliced potatoes baked with crumbled cheese and butter, finished with a whisked egg and sour milk topping until set — a comforting vegetarian bake.
Total time:65 minServings:6
desserts cakesChestnut Purée with Whipped Cream
Sweetened chestnut puree is pressed through a ricer over whipped cream and finished with a piped border of cream — a rich chestnut dessert.
Total time:105 minServings:8
soups stewsCold Beef Consommé
A fully clarified beef and chicken broth, simmered for hours and clarified with egg whites, then served ice-cold in cups without any garnish.
Total time:420 minServings:10-12 cups
fish seafoodFish Baked Over Onions
Whole fish baked over a thick bed of paprika onions and rice — a rustic, one-pan Central European dish traditionally served with potato or green salad.
Total time:85 minServings:4
meat poultryKohlrabi and Veal Musaka
A layered casserole of braised kohlrabi and seasoned ground veal, baked under sour cream and tomato - a comforting vintage Central European dish.
Total time:70 minServings:6
soups stewsVeal Trotter Soup with Egg and Vinegar Finish
A rich, collagen-thickened soup made from slow-simmered veal trotters, finished with a tangy egg and wine vinegar mixture and served with toasted bread cubes.
Total time:150 minServings:8 servings
holiday specialsBola (New Year's Wine and Fruit Punch)
A festive New Year's punch of oranges, pineapple, and peaches macerated in sugar, then mixed with white wine, cognac, and maraschino liqueur
Total time:20 minServings:12-14 servings
fish seafoodFried Stuffed Whole Fish with Rice Filling
A whole fish stuffed with a seasoned rice, onion, parsley, and paprika filling, sewn shut, dredged in flour, pan-fried, and finished in the oven.
Total time:90 minServings:2-3
preserves jamsGrape Compote in Syrup
Small clusters of grapes are packed into jars and covered with a light sugar syrup, then home-canned for a stable preserve to enjoy through the colder months.
Total time:60 minServings:about 20 servings (makes 4 x 1-liter jars)
preserves jamsRye Bread Kvass
A naturally fermented, lightly sparkling drink made from dried rye bread, yeast, sugar, and lemon, bottled and left to carbonate for a couple of days.
Total time:30 minServings:about 5-6 bottles (500ml each)
soups stewsVeal and Parmesan Soup Quenelles (Minestra)
Finely puréed veal and ham, enriched with Parmesan and a soft bread paste, formed into small dumplings and poached in hot broth for an elegant soup course.
Total time:50 minServings:4-5 servings (up to 12 with the bread-cube variation)
desserts cakesCoffee Cream Tartlets
Bite-sized chocolate-coated tartlets filled with silky coffee custard cream, unmolded like a bonbon. A no-bake Central European confection for dessert tables.
Total time:55 minServings:16-18 pieces
breads pastriesSavory Potato Bread Bites
Small, buttery rolls enriched with mashed potato and folded for extra tenderness - a classic savory bite from early 20th century Central European kitchens.
Total time:75 minServings:about 40 small rolls
meat poultryStuffed Cucumbers in Lemon Sauce
Large cucumbers filled with seasoned ground meat, braised with bacon and root vegetables, then finished in a tangy lemon sauce - a savory main course.
Total time:100 minServings:6
vegetables preservesBaked Stuffed Squash with Veal and Egg Filling
A whole young squash parboiled, then stuffed with ground veal, hard-boiled and raw egg, milk-soaked bread, and sour cream, baked until the filling sets.
Total time:130 minServings:4-6
meat poultryLayered Meat, Cabbage, and Potato Musaka
A hearty layered casserole of pre-roasted ground meat, sautéed sauerkraut, and thinly sliced raw potato, baked in a bacon-lined mold until golden.
Total time:105 minServings:6-8
desserts cakesChocolate Cream Without Eggs
A rich egg-free chocolate cream, thickened with flour instead of yolks, cooked on the stovetop and chilled until set.
Total time:22 minServings:4
desserts cakesLayered Pumpkin Pastry with Griddle-Baked Dough Sheets
Homemade dough sheets pre-baked on a griddle, layered with a sauteed pumpkin, whipped egg, and cinnamon filling, then baked and finished with vanilla sugar.
Total time:180 minServings:10-12
meat poultryBraised Pork Loin with Caramelized Sweet Cabbage
Whole pork loin braised until tender, served over cabbage slow-cooked with caramelized sugar, onion, and caraway, finished with a splash of vinegar.
Total time:200 minServings:6
desserts cakesLayered Walnut Kuglof Cake
A rich yeasted cake made from thin rounds of egg-yolk dough, layered with sugar, walnuts, and an optional apricot preserve.
Total time:85 minServings:10-12 slices
meat poultryLinden Leaf Sarma
Small rolls of mixed ground meat and rice wrapped in young linden leaves, simmered gently and finished with a paprika roux.
Total time:115 minServings:6
vegetables preservesGrilled Stuffed Eggplant
Eggplant halves salted to draw out bitterness, stuffed with a garlic and parsley breadcrumb filling, and finished on the grill.
Total time:42 minServings:5
breads pastriesWalnut and Chocolate Rum Pastry
A two-crust pastry with a walnut, chocolate, and rum filling, encased in a buttery rum-scented dough — a rich Central European baking classic.
Total time:73 minServings:20
meat poultryBeer-Battered Fried Chicken
Chicken pieces double-dredged in flour and a beer-and-egg batter, then fried until golden — a simple, crisp early 20th century technique.
Total time:50 minServings:4
desserts cakesClassic Jam-Filled Crepes
Thin, delicate egg crepes with very little flour, pan-fried and rolled around jam, finished with vanilla sugar — a simple Central European classic.
Total time:35 minServings:12
vegetables preservesMixed Vegetable Preserve in Sweet-Sour Brine
A mix of onion, green tomato, cucumber, and bell pepper in a sweet-sour vinegar brine, canned for winter storage — a Central European preserving classic.
Total time:93 minServings:10 jars (1L each)
desserts cakesCooked Egg Yolk Crescent Cookies
Delicate butter cookies made with hard-boiled egg yolks, rolled into crescents and coated in vanilla sugar — a forgotten Central European baking technique.
Total time:54 minServings:38
desserts cakesFresh Peach Tart with Almond Custard Cream
A pale pastry crust topped with fresh peaches and a chilled almond custard cream, cooked over a double boiler — a light Central European fruit dessert.
Total time:74 minServings:12
meat poultryGrilled Minced Beef Rolls
Coarsely mixed ground beef shaped into thumb-thick rolls and grilled, seasoned only with salt — a simple early 20th century technique.
Total time:55 minServings:8
desserts cakesLayered Almond Torte with Two Fillings
A rich four-layer almond torte with two contrasting fillings — vanilla custard and chocolate-hazelnut — finished in a poured chocolate glaze.
Total time:80 minServings:16
desserts cakesPeach Almond Sponge Cake with Wafer Layer
A flourless almond sponge cake with a hidden wafer layer and a row of baked peaches through the middle, finished with a dusting of sugar.
Total time:75 minServings:8-10
vegetables preservesPickled Baby Peppers with Garlic and Celery Root
Blanched baby sweet peppers layered in jars with a vinegar, oil, garlic, parsley, and celery dressing, topped off with vinegar and refrigerated.
Total time:45 minServings:6
desserts cakesChocolate Almond Hearts
Flourless chocolate almond cookies, cut into hearts and dried in a low oven until firm outside and soft within.
Total time:42 minServings:30-35 pieces
meat poultryVeal Breast Stuffed with Spinach
Boned veal breast stuffed with spinach folded into a white roux sauce and sour cream, sewn closed and roasted until golden and tender.
Total time:145 minServings:6
meat poultryBraised Pork Chops in White Wine and Sour Cream Sauce
Pork loin chops braised with onion, carrot, parsley root, and celery root in white wine, then finished with a strained sour cream sauce.
Total time:70 minServings:4
vegetables preservesGreen Lettuce and Potato Purée
A smooth purée of boiled green lettuce and potato, enriched with butter and sour cream, served warm as a side dish with meat.
Total time:35 minServings:4
preserves jamsPreserved Blackberry Compote
Whole blackberries preserved in a light clove-infused sugar syrup, sealed in jars using a modern boiling water bath method.
Total time:65 minServings:6
meat poultryGourmet Filled Crepes with Veal and Sour Cream
Thin crepes filled with braised, ground veal and onion, topped with a paprika-infused sour cream sauce and baked until golden.
Total time:165 minServings:7
vegetables preservesFried Spinach Sandwiches
Small toasted bread sandwiches filled with buttery seasoned spinach, dipped in egg, and pan-fried until golden on both sides.
Total time:50 minServings:2
fish seafoodHerring Butter Spread Canapés
A smooth spread of pureed herring folded into whipped butter, served on small canapés with grated cheese and paprika.
Total time:15 minServings:4
vegetables preservesBaked Mushrooms with Hard Cheese and Eggs
Layers of sliced hard-boiled eggs and grated cheese topped with sautéed mushrooms, baked under a rich egg-enriched sour cream topping.
Total time:77 minServings:4
fish seafoodEmmental Cheese and Sardine Spread
A rich canapé spread of ground Emmental cheese and butter, enriched with sardines, anchovy paste, mustard, and grated onion.
Total time:20 minServings:4
vegetables preservesBaked Cauliflower with Cheese Béchamel
A whole head of tender boiled cauliflower coated in a rich egg-enriched cheese béchamel, topped with breadcrumbs and baked until golden.
Total time:50 minServings:3
vegetables preservesOven-Baked Shredded Potatoes
Coarsely grated potatoes tossed with oil and salt, baked until golden brown — a simple appetizer to serve before the main meal.
Total time:45 minServings:4
soups stewsBeef Broth with Stuffed Dough Dumplings
Rich beef bone broth simmered with golden pan-fried dumplings stuffed with seasoned ground beef, finished with a light roux and fresh lemon juice.
Total time:215 minServings:6
desserts cakesAlmond Gurabije Cookies
Small lemon-scented cookies made with lard and egg yolk, indented in the center, coated in whipped egg white, and rolled in sugar and chopped almonds.
Total time:51 minServings:22 pieces
soups stewsCheese and Spinach Soup
A hearty soup of leek, spinach, and aged sheep's cheese, thickened with a paprika roux and finished with carefully tempered eggs.
Total time:80 minServings:10-12
vegetables preservesCucumbers in Butter Sauce
Blanched cucumber rounds gently simmered in a pale butter-and-flour roux sauce made with milk and a touch of nutmeg.
Total time:50 minServings:4-6
meat poultryGround Chicken Roulade with Liver Filling
A large sheet of seasoned ground chicken wrapped around a chicken liver, onion, and egg filling, pan-fried, oven-finished, and sliced into rounds.
Total time:130 minServings:8-10
breads pastriesHam-Filled Yeast Pastries
Firm yeast dough triangles rolled around a savory ham, egg, and butter filling, shaped into small crescent-like rolls and baked golden.
Total time:61 minServings:48 pieces
meat poultryMushroom and Chicken Appetizer with Anchovy
Rehydrated dried mushrooms combined with diced cooked chicken and anchovy, bound in mayonnaise, molded on a plate, and coated in more mayonnaise.
Total time:40 minServings:6
meat poultryStuffed Potatoes with Tomato Sauce
Whole potatoes hollowed out, stuffed with a veal and cured pork filling bound with egg and bread, baked until tender, and served with tomato sauce.
Total time:105 minServings:5-6
soups stewsMixed Bone Broth Soup with Sour Cream and Fried Bread
A rich bone broth made from pork, veal, and beef bones, built on caramelized root vegetables and finished with a sour cream thickening and a splash of vinegar.
Total time:180 minServings:4
rice grainsFrog Risotto (Risotto di Rane)
A rich pureed frog broth with tomato and aromatic vegetables, used as the cooking base for a deeply flavored Central European risotto.
Total time:90 minServings:4
desserts cakesSour Cream Walnut Rolls
Tender yeast rolls enriched with sour cream and egg yolks, filled with a sweet walnut paste. A rich Central European pastry.
Total time:75 minServings:24 small rolls
desserts cakesYeasted Dumplings with Sour Cherries
Soft yeasted dumplings filled with pitted sour cherries, boiled and served with melted butter, cinnamon, and sugar.
Total time:110 minServings:12–15 dumplings
soups stewsMushroom Soup with Roux and Egg Yolk
A delicate seasonal mushroom soup thickened with a light roux, finished with egg yolk, sour cream, and a squeeze of lemon.
Total time:40 minServings:2
desserts cakesSweet Steamed Pancake Pudding
Rolled pancake ribbons layered in a mold, soaked in almond custard, and gently steamed into a silky, old-world pudding.
Total time:70 minServings:4
meat poultryChicken in Walnut Sauce
Tender boiled chicken pieces served over a rich, garlicky walnut sauce — a hearty Central European classic with deep, nutty flavor and satisfying weight.
Total time:80 minServings:4
fish seafoodMince Fish Steaks
Tender pan-fried fish steaks made with ground pike or perch, enriched with a classic panade sauce for a juicy, old-world texture.
Total time:45 minServings:4
vegetables preservesMushroom Sauce with White Wine
A silky Central European mushroom sauce with white wine, zapraška roux, and sour cream — works equally well with fresh or dried mushrooms.
Total time:40 minServings:4
meat poultryPartridge in Cabbage
Whole partridge stuffed with black rice and liver, wrapped in bacon, then slow-roasted inside a hollowed cabbage head for deep, earthy flavor.
Total time:120 minServings:2
meat poultryPigeons Roasted on a Spit with Sauce
Young pigeons marinated for two days, larded with bacon, spit-roasted over a sardine-onion pan sauce, and finished with sour cream and lemon.
Total time:75 minServings:4
vegetables preservesPiquant Sauce for Pickles, Cold Meats and Boiled Fish
A sharp, emulsified cold sauce of mustard, white wine, capers, gherkin, and olive oil — a bold accompaniment to boiled fish, cold roasts, and aspic.
Total time:15 minServings:6–8
meat poultryRabbit "On Dalmatian"
Slow-braised rabbit larded with bacon, finished in olive oil, white wine, lemon, garlic, and abundant parsley — a bold Dalmatian coast classic.
Total time:160 minServings:4
meat poultrySteaks Stuffed with Kale
Tender veal steaks rolled sarma-style around a kale, tomato, and egg filling, pan-fried golden, then finished in a lemon-sour cream sauce.
Total time:80 minServings:4