![\"\"](\"https:\/\/culinahistorica.cz\/wp-content\/uploads\/2025\/04\/Book-of-Hours-MS-G.4-fol.-106r-Images-from-Medieval-and-e1744996229792-224x300.jpg\")
V\u00a0obdob\u00ed vrcholn\u00e9ho st\u0159edov\u011bku za\u010dal vznikat v\u00a0r\u00e1mci v\u00fdznamn\u00fdch evropsk\u00fdch panovnick\u00fdch dvor\u016f, kter\u00e9 spolu byly ve vz\u00e1jemn\u00e9m sociokulturn\u00edm kontaktu, fenom\u00e9n mezin\u00e1rodn\u00ed gastronomie<\/strong>. Charakteristick\u00e9 pro ni bylo mimo jin\u00e9 u\u017eit\u00ed luxusn\u00edch surovin v\u00a0podob\u011b importovan\u00e9ho exotick\u00e9ho ko\u0159en\u00ed, barevnost pokrm\u016f a jejich symbolika. Typickou uk\u00e1zkou je om\u00e1\u010dka cameline<\/em>.<\/strong> Nalezneme ji ve v\u011bt\u0161in\u011b dochovan\u00fdch kucha\u0159sk\u00fdch knih ji\u017e od 13. stolet\u00ed, jak v Anglii, tak Francii, Nizozem\u00ed, It\u00e1lii, ale i \u0160pan\u011blsku. P\u0159\u00edzna\u010dn\u00e1 pro ni byla barva, kter\u00e1 ji dala podle Terence Scully n\u00e1zev. (Terence Scully: The art of cookery in the Middle ages<\/em>, Woodbridge 2005, str. 114) Jej\u00ed hlavn\u00ed ingredienc\u00ed je sko\u0159ice, kter\u00e1 j\u00ed dod\u00e1v\u00e1 krom\u011b charakteristick\u00e9 chuti a v\u016fn\u011b i sv\u011btle hn\u011bdou barvu podobnou srsti velblouda<\/strong>.<\/p>\nOm\u00e1\u010dka cameline je mezi fanou\u0161ky st\u0159edov\u011bk\u00e9 gastronomie velice obl\u00edben\u00e1<\/strong>. Perfektn\u011b funguj\u00edc\u00ed recept, kter\u00fd p\u0159ejala cel\u00e1 \u0159ada dal\u0161\u00edch web\u016f naleznete nap\u0159\u00edklad na blogu Testing History with Max Miller<\/em>. https:\/\/www.tastinghistory.com\/ <\/a>\u00a0Je zaj\u00edmav\u00e9, \u017ee v\u00a0naprost\u00e9 v\u011bt\u0161in\u011b modern\u00edch rekonstrukc\u00ed recept\u016f kucha\u0159i pou\u017eili \u010derven\u00e9 v\u00edno. Jeliko\u017e se ale do \u010cech ve st\u0159edov\u011bku sp\u00ed\u0161 importovalo a p\u011bstov\u00e1n\u00ed jeho odr\u016fd se za\u010dalo prosazovat sp\u00ed\u0161 a\u017e od druh\u00e9 poloviny 15. stolet\u00ed, mysl\u00edm, \u017ee je vhodn\u011bj\u0161\u00ed u\u017e\u00edt b\u00edl\u00e9 v\u00edno<\/strong>. Sv\u00e9 tvrzen\u00ed podkl\u00e1d\u00e1m t\u00edm, \u017ee je od patn\u00e1ct\u00e9ho stolet\u00ed v receptech explicitn\u011b uvedeno u\u017eit\u00ed \u010derven\u00e9ho v\u00edna, zat\u00edmco do t\u00e9 doby to nen\u00ed specifikov\u00e1no. V\u00a0naprost\u00e9 v\u011bt\u0161in\u011b recept\u016f se tak\u00e9 vyskytuje ocet a om\u00e1\u010dka je zahu\u0161t\u011bna chlebem<\/strong>. Jak ji\u017e bylo zm\u00edn\u011bno, charakteristickou surovinou, kter\u00e1 om\u00e1\u010dce dod\u00e1v\u00e1 typickou barvu, je sko\u0159ice. Jedin\u00fd p\u0159\u00edpad, kdy nen\u00ed uvedena mezi surovinami b\u00fdv\u00e1 badateli vysv\u011btlov\u00e1n tak, \u017ee to byla takov\u00e1 samoz\u0159ejmost, \u017ee to pisatel opomenul zm\u00ednit. Dal\u0161\u00ed b\u011b\u017enou p\u0159\u00edsadou je z\u00e1zvor. Ostatn\u00ed ko\u0159en\u00ed se mohlo voln\u011b zam\u011bnit podle aktu\u00e1ln\u00ed dostupnosti. Velice oce\u0148uji zpracov\u00e1n\u00ed tabulky p\u0159idan\u00fdch ingredienc\u00ed v\u00a0r\u016fzn\u00fdch variac\u00edch v\u00a0nejzn\u00e1m\u011bj\u0161\u00edch kucha\u0159sk\u00fdch knih\u00e1ch zde:\u00a0 https:\/\/www.erminespot.com\/cameline\/<\/a>\u00a0 Zaj\u00edmav\u00e9 je, \u017ee v\u00a0kucha\u0159sk\u00e9 knize Das buch von gutter spise<\/em> n\u011bmeck\u00e9 provenience variaci na om\u00e1\u010dku cameline nenalezneme<\/strong>.<\/p>\n Prodejce sko\u0159ice polovina 15. stolet\u00ed ; Tractatus de herbis, Modena bib estense, ms.alfa L.2.98, Lat.993<\/p><\/div>\n Podle Scullyho se om\u00e1\u010dka cameline b\u011b\u017en\u011b p\u0159ipravovala a serv\u00edrovala studen\u00e1. (Terence Scully: The art of cookery in the Middle ages<\/em>, Woodbridge 2005, str. 216.)\u00a0 Tuto tezi opakovan\u011b potvrdilo experiment\u00e1ln\u00ed va\u0159en\u00ed, kdy bylo jednozna\u010dn\u011b prok\u00e1z\u00e1no, \u017ee se om\u00e1\u010dka nesm\u00ed prova\u0159it<\/strong>, proto\u017ee by se jinak prom\u011bnila v\u00a0lepkavou hmotu nev\u00e1bn\u00e9ho vzhledu.\u00a0 V\u00a0n\u011bkter\u00fdch francouzsk\u00fdch receptech ji nalezneme tak\u00e9 jako p\u0159\u00edsadu. Z\u00e1kladem \u00fasp\u011b\u0161n\u011b zvl\u00e1dnut\u00e9 p\u0159\u00edpravy om\u00e1\u010dky cameline, je dobr\u00e9 pas\u00edrov\u00e1n\u00ed. Co\u017e je v\u00a0dne\u0161n\u00ed modern\u00ed dob\u011b v\u00a0podstat\u011b \u00fakon, kter\u00fd zvl\u00e1dne bez probl\u00e9mu ka\u017ed\u00fd, ale ve st\u0159edov\u011bku pas\u00edrov\u00e1n\u00ed vy\u017eadovalo bohat\u00e9 zku\u0161enosti<\/strong> a velk\u00fd um. U\u017e\u00edvalo se k\u00a0tomu toti\u017e keramick\u00e9ho cedn\u00edku, kter\u00fd se u n\u00e1s naz\u00fdval dr\u0161l\u00e1k.<\/em> Proto tak\u00e9 dobov\u00e9 texty uv\u00e1d\u00ed, \u017ee p\u0159ipravit pokrmy v\u00a0nich popsan\u00e9 nezvl\u00e1dne zdaleka jak\u00fdkoliv b\u011b\u017en\u00fd kucha\u0159.<\/p>\n Dochovan\u00e9 st\u0159edov\u011bk\u00e9 kucha\u0159sk\u00e9 knihy dokl\u00e1daj\u00ed, \u017ee se om\u00e1\u010dka cameline mohla serv\u00edrovat v podstat\u011b s naprostou v\u011bt\u0161inou mas, kter\u00e1 se v t\u00e9 dob\u011b konzumovala. V kucha\u0159ce Le Viandier francouzsk\u00e9 provenience je om\u00e1\u010dka nap\u0159\u00edklad doporu\u010dov\u00e1na ke kan\u010d\u00edmu masu, lososu, parmici nachov\u00e9 (co\u017e je mo\u0159sk\u00e1 ryby vyskytuj\u00edc\u00ed se p\u0159edev\u0161\u00edm ve st\u0159edozemn\u00edm mo\u0159i).<\/p>\n V\u00a0\u010desky psan\u00fdch dochovan\u00fdch kucha\u0159sk\u00fdch knih\u00e1ch bychom ale tento pokrm pod n\u00e1zvem cameline hledali marn\u011b<\/strong>. Nalezneme zde ale j\u00eddla, kter\u00e1 se j\u00ed n\u00e1padn\u011b bl\u00ed\u017e\u00ed t\u00edm, \u017ee je zde jako dominantn\u00ed dochucovadlo u\u017eit ocet, v\u00edno a hlavn\u011b sko\u0159ice. Dal\u0161\u00edm ji\u017e zm\u00edn\u011bn\u00fdm typick\u00fdm znakem je tak\u00e9 zahu\u0161t\u011bn\u00ed chlebem \u010di strouhankou. Ve sko\u0159ici, kter\u00e1 je podle \u010cesk\u00e9ho etymologick\u00e9ho slovn\u00edku u n\u00e1s zn\u00e1m\u00e1 od 15. stolet\u00ed<\/strong>, se skr\u00fdv\u00e1 star\u00fd \u010desk\u00fd v\u00fdraz skora<\/em> \u2013 k\u016fra. Sko\u0159ice je toti\u017e su\u0161en\u00e1 k\u016fra st\u00e1lezelen\u00e9ho tropick\u00e9ho stromu sko\u0159icovn\u00edku (Cinnamomum<\/em>) z \u010deledi vav\u0159\u00ednovit\u00fdch. V p\u00edsemn\u00fdch pramenech je sko\u0159ice zmi\u0148ov\u00e1na v \u00da\u010dty hradu Karl\u0161tejna<\/em> a nalezneme ji tak\u00e9 v Klaretov\u011b glos\u00e1\u0159i<\/em>.<\/p>\n Recept Kapoun vla\u0161sk\u00fdm oby\u010dejem je obsa\u017een v\u00a0nejstar\u0161\u00ed \u010desk\u00e9 ti\u0161t\u011bn\u00e9 knize vydan\u00e9 Severinem Mlad\u0161\u00edm na po\u010d\u00e1tku 16. stolet\u00ed. Dnes bychom jej modern\u011b nazvali Kapoun po Italsku<\/strong>. N\u00e1zev pravd\u011bpodobn\u011b vznikl d\u00edky p\u0159idan\u00fdm surovin\u00e1m, kter\u00e9 recept obsahuje. Jeliko\u017e se kapouni z etick\u00fdch d\u016fvod\u016f nedaj\u00ed v\u00a0\u010cesk\u00e9 republice koupit v\u00a0r\u00e1mci b\u011b\u017en\u00fdch obchodn\u00edch \u0159et\u011bzc\u016f, zvolila jsem jako variantu mlad\u00e9ho kohoutka<\/strong>, kter\u00e9ho jsem koupila v\u00a0prodejn\u011b LIDL v\u00a0r\u00e1mci francouzsk\u00e9ho t\u00fddne.<\/p>\n 1 kapoun, nebo mlad\u00fd kohoutek, 1 jablko, 150 g b\u00edl\u00e9ho hroznov\u00e9ho v\u00edna, 3 vejce, kraj\u00edc p\u0161eni\u010dn\u00e9ho chleba, 50 g mandlov\u00e9 mouky, 2 citrony, 100 ml b\u00edl\u00e9ho slad\u0161\u00edho v\u00edna historick\u00e9 odr\u016fdy, t\u0159tinov\u00fd cukr, sko\u0159ice, \u010derstv\u00fd ko\u0159en z\u00e1zvoru, \u0161afr\u00e1n, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek, \u010derstv\u00e1 \u0161alv\u011bj a bazalka, vinn\u00fd ocet \u010di verjuice, s\u016fl<\/strong><\/p>\n Kohouta \u010di kapouna a ovoce pe\u010dliv\u011b umyjeme pod tekouc\u00ed vodou. Jablko nakr\u00e1j\u00edme na men\u0161\u00ed kosti\u010dky, v\u00edno tak\u00e9 a pokud m\u00e1 peci\u010dky, tak je z\u00a0n\u011bj vybereme. Sm\u00edch\u00e1me nakr\u00e1jen\u00e9 jablko s\u00a0v\u00ednem, rozklepneme k\u00a0tomu vejce, lehce osol\u00edme, p\u0159id\u00e1me nadrobno nasekanou bazalku a nasekan\u00fd a oloupan\u00fd \u010derstv\u00fd ko\u0159en z\u00e1zvoru. Nakonec zak\u00e1pneme \u0161afr\u00e1nem, kter\u00fd jsme vylouhovali v\u00a0tro\u0161ce vody a lehce prom\u00edch\u00e1me, aby se suroviny prom\u00edsily. Sm\u011bs\u00ed nad\u00edv\u00e1me kura a otvor za\u0161ijeme. V\u00a0modern\u00ed kuchyni vlo\u017e\u00edme do pek\u00e1\u010de, podlijeme trochou vody, p\u0159iklop\u00edme v\u00edkem a pe\u010deme 1,5 hodiny p\u0159i 140 \u00b0C polo\u017een\u00e9ho z\u00e1dy nahoru. Po uplynul\u00e9 dob\u011b pe\u010deni oto\u010d\u00edme, v\u00a0p\u0159\u00edpad\u011b nutnosti op\u011bt podlijeme trochou vody a pe\u010deme p\u0159ibli\u017en\u011b dal\u0161\u00ed hodinu. Na konec odklop\u00edme v\u00edko a pe\u010deme p\u0159i 220 \u00b0C dal\u0161\u00edch 20 minut, a\u017e se na povrchu utvo\u0159\u00ed k\u0159upav\u00e1 k\u016fr\u010di\u010dka. V\u00a0pr\u016fb\u011bhu z\u00e1v\u011bre\u010dn\u00e9 f\u00e1ze, m\u016f\u017eeme pr\u016fb\u011b\u017en\u011b pe\u010d\u00ednku pol\u00e9vat v\u00fdpekem.<\/p>\n Pokud chceme kura p\u0159ipravit autenticky na ohni, tak jej opatrn\u011b nap\u00edchneme na ro\u017ee\u0148, tak aby nevytekla n\u00e1divka a pomalu za st\u00e1l\u00e9ho pr\u016fb\u011b\u017en\u00e9ho ot\u00e1\u010den\u00ed op\u00e9k\u00e1me nad \u017ehav\u00fdmi uhl\u00edky.<\/p>\n V\u00a0pr\u016fb\u011bhu pe\u010den\u00ed si p\u0159iprav\u00edme om\u00e1\u010dku. Chl\u00e9b velice pe\u010dliv\u011b nadrob\u00edme do rendl\u00edku a zalijeme v\u00ednem, p\u0159isypeme mandlovou mouku, vyma\u010dk\u00e1me do toho \u0161\u0165\u00e1vu z\u00a0citr\u00f3n\u016f a pokud to je t\u0159eba, lehce z\u0159ed\u00edme vodou. Pomalinku zah\u0159\u00edv\u00e1me tak, ani\u017e by sm\u011bs v\u00a0rendl\u00edku za\u010dala v\u0159\u00edt. Potom ji p\u0159epas\u00edrujeme a dochut\u00edme vinn\u00fdm octem, sko\u0159ic\u00ed, nastrouhan\u00fdm mu\u0161k\u00e1tov\u00fdm o\u0159\u00ed\u0161kem a doslad\u00edme t\u0159tinov\u00fdm cukrem.<\/p>\n A jak cameline konzumovat? Naporcovan\u00e1 sousta masa smo\u010d\u00edte v\u00a0om\u00e1\u010dce a potom okus\u00edte blaho!<\/p><\/div>\n <\/p>\n Vykuchaj koroptvy a\u00a0vymaj v\u00a0studen\u00e9 vod\u011b a\u00a0vezmi jablek, oblup a\u00a0zsekaj a\u00a0vraz do nich dv\u011b neb t\u0159i vajce syrov\u00e1 a\u00a0vezmi v\u00edna v\u00a0hrozn\u00edch, strhaj zrna a\u00a0daj do jablek, a\u00a0mandluov, \u0161alv\u011bje, bazyliky a\u00a0na\u0159e\u017e z\u00e1zvoru a ne\u0161afra\u0148, i nad\u00edvaj\u017e je vnit\u0159, a\u00a0za\u0161ije \u010dist\u011b, upec na ro\u017en\u011b na m\u00edsto, a\u00a0ud\u011blaj\u017e na n\u011b j\u00edchu t\u00edmto oby\u010dejem: Rozet\u0159i mandluov s\u00a0b\u00edl\u00fdm chlebem a\u00a0rozpus\u0165 v\u00ednem sladk\u00fdm, p\u0159i\u010di\u0148 octa, a\u00a0na\u0159e\u017e tam limoun\u016fv, protiehni skrze s\u00edtko, oko\u0159e\u0148 sko\u0159ic\u00ed, mu\u0161k\u00e1tem, i\u00a0pol\u00ed\u017e ty koroptvy. Takov\u00fdm zpuosobem i\u00a0kapouny muo\u017ee\u0161 d\u011blati.<\/em><\/p>\n \u00a0<\/em><\/p>\n LITERATURA A ZDROJE:<\/p>\n Terence Scully: The art of cookery in the Middle ages<\/em>, Woodbridge 2005<\/p>\n https:\/\/www.erminespot.com\/cameline<\/a>, 18. 4. 2025<\/p>\n https:\/\/vokabular.ujc.cas.cz\/default.aspx<\/a>, 18. 4. 2025<\/p>\n![\"\"](\"https:\/\/culinahistorica.cz\/wp-content\/uploads\/2025\/05\/prodejce-skorice-231x300.jpg\")
Kapoun vla\u0161sk\u00fdm oby\u010dejem<\/strong><\/h2>\n
![\"\"](\"https:\/\/culinahistorica.cz\/wp-content\/uploads\/2025\/04\/kapoun-300x179.jpg\")
Zn\u011bn\u00ed p\u016fvodn\u00edho receptu:<\/h3>\n
Koroptvy neb kapouny vlask\u00fdm oby\u010dejem<\/strong><\/h4>\n