1 7 th ▁century . ▁At ▁that ▁time , ▁it ▁referred ▁to ▁any ▁d ish ▁of ▁fin ely ▁cho pped ▁components , ▁usually ▁meat ▁or ▁fish ▁– ▁but ▁no ▁cab bage ▁– ▁d oused ▁gener ously ▁with ▁m elt ed ▁but ter ▁and ▁heavily ▁season ed ▁with ▁s our , ▁sweet ▁and ▁sp icy ▁ing red ients . ▁, ▁head ▁chef ▁to ▁Prince ▁, ▁who ▁consist ently ▁used ▁the ▁dimin utive ▁form ▁, ▁included ▁several ▁reci pes ▁for ▁it ▁in ▁his ▁ ▁( A ▁Collection ▁of ▁D ishes ), ▁the ▁first ▁cook book ▁published ▁originally ▁in ▁Polish , ▁in ▁ 1 6 8 2 . ▁They ▁include ▁ ▁prepared ▁with ▁cho pped ▁cap on , ▁ha zel ▁gr ouse , ▁car p , ▁pi ke , ▁and ▁craw fish ▁with ▁be ef ▁mar row . ▁Season ings ▁that ▁appear ▁in ▁most ▁of ▁these ▁reci pes ▁include ▁on ions , ▁wine ▁vin eg ar , ▁le mon ▁or ▁l ime ▁ju ice , ▁ver ju ice , ▁sor rel , ▁sugar , ▁ra is ins , ▁black ▁pe pper , ▁c inn am on , ▁nut m eg , ▁clo ves ▁and ▁c umin . ▁A ▁manuscript ▁reci pe ▁collection ▁from ▁the ▁ ▁family ▁court , ▁d ating ▁back ▁to ▁ca . ▁ 1 6 8 6 , ▁contains ▁instructions ▁for ▁cook ing ▁ ▁of ▁ro ast ▁be ef , ▁f ried ▁fish ▁and ▁even ▁cho pped ▁ ▁( th in ▁p anc akes ). ▁ ▁( The ▁Per fect ▁Cook ), ▁a ▁cook