were quite similar to the deep-fried dough pastries of today. The extensive use of lard and butter for cooking and a diet that was perceived as especially fatty gained Germans a reputation as being the "fat Germans". The fasting regulations of the Catholic Church posed particular problems to the German population. Olives could not be cultivated and olive oil was an expensive import. Oils made from various nuts were available, but in relatively short supply. By far, the most common sources of fat were butter and, above all, lard. The price of fish was generally higher, and while it was unaffordable to most people for most of the time, the need to use fish for fasting days could mean considerable increases in expenses for the wealthier households. Mustard was used in other parts of Europe long before the Middle Ages, but seemed to be especially common in Germany. A 14th-century travel account by Eustache Deschamps, a French poet, shows his considerable discontent with the German custom of smearing generous amounts of mustard on just about every type of meat. It was rare that recipes for use in dire situations were included in recipe collections, but one example from a cookbook in Low German has been preserved. It gives instructions for a wartime stew consisting of any available greens and vegetables to be boiled in animal stomachs or intestines, an effective method in situations where no proper kitchenware would be available. In the First Margrave War, the city of Nuremberg was able to feed its citizens properly and still emerge victorious through careful planning, extensive stockpiling of grain and meat and strict control of prices by the town council. Poland The most common grains in Poland were millet (often made into kasza, a type of porridge) and wheat. Barley and oats were cultivated, but used mostly as animal feed or for brewing beer. Cabbage (especially as sauerkraut), kale, peas, broad beans, and onions were the most common vegetables. Dill and mustard were almost ubiquitous potherbs and parsley was used as a leafy green in stews, as a flavor additive, and applied as a coloring agent in dishes for the upper classes. Beef, pork and poultry (primarily chicken) were the most common meats, with the occasional appearance of mutton and lamb. Game, as elsewhere, was highly prized, but in short supply and usually limited to the high nobility, as hunting licenses were