Skip to content

Hungarian Patties

A historical recipe from 365 Luncheon Dishes, by Anonymous (1902).

A historical recipe

365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year, by Anonymous (1902). Project Gutenberg eBook #24384.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From 365 Luncheon Dishes, by Anonymous (1902). Digitised by Project Gutenberg, eBook #24384 (https://www.gutenberg.org/ebooks/24384). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Hungary. Associated with Hungary by a demonym leading its title: Hungarian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Make a paste with 1/2 a lb.
  2. of flour, 1/4 of a lb.
  3. of lard, the yolk of 1 egg, 1/2 a teaspoonful of lemon juice, and 1/2 a teaspoonful of baking powder.
  4. Line some patty pans with this paste and fill with the following mixture.
  5. Mince 2 ozs.
  6. of chicken and 6 mushrooms, and an anchovy, season with cayenne, salt, and a little lemon peel.
  7. Mix enough white sauce with this, put into the patty pans, cover with paste, brush them over with an egg, bake in a hot oven.
  8. Put the required number of small, soft-shell clams into a saucepan, and bring to a boil, in their own liquor.
  9. Cut cold boiled potatoes into small cubes.
  10. Line a pudding-dish with pie-crust around the sides, and put a tea-cup in the centre of the dish to support the top crust when it is added.
  11. Put a layer of clams, then the potatoes, salt and pepper, and bits of butter;
  12. dredge with flour when all the clams and potatoes are used.
  13. Add the liquor and a little water if necessary.
  14. Put on the top crust, cutting several slits in it for the steam to escape.
  15. Bake 45 minutes.