1 lb. split peas, 11 oz. bacon fat or lard, 1 oz. flour
4 streaky
bacon, 1 small onion, salt and pepper
Soak the peas overnight in cold water. Next day cook them in the same water, adding some more water if necessary. Make a golden brown roux from the fat and the flour in a saucepan. Rub the peas through a sieve and add them to the roux. Season and simmer for a few minutes. Cut the bacon into small pieces and fry them in their own fat. Fry the onion rings in the same fat to a light golden colour. Serve the peas in a vegetable dish covered with the bacon, onion rings and the fat.
1 tablespoon bacon fat or lard
1 tablespoon bread crumbs
salt and
pepper
1 white or green cabbage, 3 tablespoons water, 1 small can tomato
puree,1 small onion,1 oz. fat, salt and pepper, 1 tablespoon flour, sugar to
taste
Shred the cabbage finely and put it in a saucepan with finely chopped onion, tomato puree, water and seasoning. Cook it till the cabbage is tender. Prepare a light brown roux from the fat and the flour, thicken the cabbage with this and serve hot.
1 small white cabbage, salt and pepper, 2 tablespoons fat or oil
Shred the cabbage very finely. Heat the fat in a large saucepan and add the shredded cabbage to it. Season with salt and pepper. Shake the pan well and cover. Turn the heat down and cook the cabbage in the fat and its own juice very slowly in the co covered pan for about 1/2 hour. I Shake the pan occasionally to prevent burning. The cabbage is cooked, when it turns a golden colour and looks soft and tender. Serve with roast meat or steak.
1 small red cabbage, 1 onion, 2 cooking apples, 2 oz. lard or bacon fat
2 tablespoons brown sugar, 1 tablespoon vinegar, salt and pepper
Remove the stalk of the cabbage and shred finely. Sprinkle with salt and let it stand for 1-2 hours. Chop the onion finely and saute but do not brown in the hot fat of the saucepan. Squeeze the cabbage well to get rid of some of its water content. Add the cabbage gradually to the onion in the saucepan and stir well over a low heat. Mix in the brown sugar, the peeled, cored and sliced apples. Cover the pan and turn the heat very low. Let the cabbage cook slowly for about 45 minutes, stirring it occasionally. Adjust the seasoning before serving. Serve with any kind of roast meat or chops. It is perfect with pork chops.
1 cabbage
1 tablespoon wine vinegar
2 oz. fat
1 pint sour cream,
1 large tomato, 3 or 4 green peppers, 2 tablespoons
flour, salt and pepper
1 teaspoon caraway seeds
Cook the shredded cabbage in very little salted water with a quartered tomato, seeded and sliced peppers, caraway seeds and seasoning. Make a light roux with the flour an fat and mix it with the cooked vegetables. Stir in the cream and heat through before serving.
1 lb. Brussels sprouts, 1 1/2 oz. fat, 1 tablespoon flour, small onion
1
Tsp chopped parsley, 1/8 pint stock , salt, pepper
Cook the cleaned sprouts in boiling salt water till tender, drain well. Prepare a roux with the fat and flour and add to it the chopped onion and parsley. Dilute with stock and put the cooked sprouts into this sauce. Bring it to the boil, adjust the seasoning before serving.
1 savoy cabbage, 1 large potato, 11 oz. fat, 1 teaspoon caraway seeds, 1 tablespoon flour, salt and pepper
Shred the cabbage, peel and dice the potatoes. Put them together in salted water and bring to the boil. Now drain off the water, add fresh cold salted water and cook till tender. Make a roux from the flour and fat, season with salt and pepper and mix this to the cooked potato and cabbage to make a thickish sauce. Add the caraway seeds, bring to the boil and simmer for a few minutes before serving.
1 large savoy cabbage, 4 oz. chestnuts, 1 1/2 oz. lard, 1 tablespoon flour
2 tablespoons sour or double cream, salt and pepper
Boil the chestnuts till nearly tender and peel them. Wash and cut the savoy into 8 segments. Put the savoy segments and the chestnuts in salted water and cook till both are tender. Prepare a roux from flour and fat, and thicken the savoy mixture with this. Bring to the boil and add the cream before serving.
8 oz. brown continental lentils
1 small onion, 2 slices bacon
1 1/2
oz. lard or bacon fat, 1 tablespoon flour, 1 teaspoon vinegar,
salt and
pepper
Wash the lentils well in salt water and cook them with the bacon in slightly salted water. Make a roux with the flour and fat, add to it the finely chopped onion and thicken the lentils with this. Flavour with the vinegar, season to taste and simmer till fairly thick. Serve with roast or fried meat or boiled ham.
1 lb. carrots, 2 oz. butter, 1 level tablespoon flour
1 dessert spoon chopped parsley, 1 teaspoon sugar, salt and pepper
Peel and slice the carrots thinly. Saute them slowly in the butter, adding a little water every now and again to prevent burning. When the carrots are nearly tender, sprinkle with the parsley and the flour, season, add the sugar. Pour on a little water or stock to make a thick sauce and simmer for another 10 minutes before serving.
1 lb. spinach
1 oz. butter, 1 pint milk
1 slice white bread
1
teaspoon flour, a little garlic, salt and pepper
Cook the spinach in a very little salt water and drain well. Try to get rid of all the water, then mince the spinach together with the soaked and squeezed bread. Melt the butter in a saucepan, add the flour to it and mix in the spinach. Season with salt and pepper, and the garlic if desired, and simmer till the mixture thickens. If you are using canned or frozen finely chopped spinach, then you need only make a thicker roux, season it with garlic salt and pepper and cook the chopped spinach in this sauce till it thickens.
1 lb. frozen or fresh French beans, 1 1/2 oz. butter or fat, 1 tablespoon
flour
1 tablespoon chopped parsley
2 tablespoons sour or fresh
cream
salt and a pinch of sugar
Clean and slice the beans and saute them in the butter with parsley, sugar and salt for one or two minutes. Add a few tablespoons of water, cover the pan and cook over very low heat till tender. Sprinkle flour on them, dilute with a little water and bring to the boil. Let the beans simmer for 5 minutes, then add the cream and heat up before serving.
The great advantage of preparing peas the Hungarian way is that you cook them well before the meal and heat them up in their sauce when required.
2-3 lb. peas, 1 oz. butter, 1 level tablespoon flour
1 teaspoon sugar,
salt
Shell the peas and put them in heated butter in a saucepan. Sprinkle with sugar and salt, add 2 or 3 tablespoons water and cover. Cook over very low heat, adding some more water if necessary till the peas are tender. Sprinkle on the flour, mix well, and add enough water to make a thick sauce. Serve hot.
2 lb. garden peas, 1 turnip, 3 young carrots, 1 tablespoon chopped
parsley
2 oz. butter, 1 tablespoon flour, salt and freshly ground pepper
Shell the peas and peel and finely dice the root vegetables. Saute them in the hot butter for a few minutes, then add 2 tablespoons water, salt and pepper and cover. Cook them over low heat till all the vegetables are tender. Now take the lid off, turn the heat up and let all the liquid evaporate. Sprinkle with the flour and the parsley, add a little water or stock to make a thick sauce, adjust the seasoning and serve.
This is a very substantial vegetable dish which you can serve either with steak, chops or roast meat, but even a pair of frankfurters will become a main meal if served with a good helping of letscho.
8 oz. tomatoes, 1 lb. green (Bacskai) peppers, 1 large onion
1 1/2 oz.
bacon fat, salt and pepper, raw hot paprika, dry smoked sausages (Gyulai)
Slice the onion into thin rings and cook them in the hot fat till they shrivel, but do not turn brown. Wash the green peppers, take out the seed cases and the inside veins. Slice them into rings and add them to the onion in the saucepan. Fry lightly and then add the quartered tomatoes. Season with salt and a few rings of the paprika. Put the lid on and cook very slowly till the tomatoes get - mushy and the peppers are tender. Eat hot. (I like quartered skinned potatoes cooked in salted water with it! Yummy...and for Men, add some eggs to top just before all's cooked)
1 medium sized marrow, 1 egg yolk, l oz. butter, 2 tablespoons cream, 1 tablespoon flour, l teaspoon chopped, l tablespoon fresh onion, chopped dill, l teaspoon vinegar, salt
Cut the marrow in half, peel and remove all the pips and soft parts. Slice into long thin strips and put in a large basin. Sprinkle the vinegar and salt on it and let it stand for 1 hour. Saute the onion in the butter, add the flour but do not let it brown. Squeeze out marrow and add to this roux, add the dill and cook with the lid on over very low heat for l0 minutes. Mix the cream and the egg yolk together, beat it into the marrow mixture. Adjust the seasoning and pour into a hot serving dish. Serve not very hot with Wiener schnitzel.
l lb. celeriac, 4 oz. flour, 2 tablespoons olive oil
1 pint warm water,
l egg white, oil for frying, salt and pepper
Make batter with flour, olive oil and warm water and leave it standing for l hour. Add the stiffly beaten egg whites before using the batter. Wash the celeriac, peel it and cook it in salt water till tender. Cool and then cut into thick slices. Turn the slices of celeriac round in the batter with the help of a fork and fry in deep hot fat. Drain on kitchen paper and serve hot.
l lb. sauerkraut, 1 oz. fat, 4 slices streaky bacon, l tablespoon
flour,
l teaspoon paprika, 1 pint sour cream
Cook the sauerkraut gently with the bacon in enough water to cover for l hour. Make a roux out of the fat and the flour, add to it the paprika and thicken the sauerkraut with this. Add the cream, heat through and serve.
l medium sized cauliflower, 2 oz. butter
2-3 tablespoons bread crumbs
Cook the cauliflower in boiling salt water till tender. Drain well. Heat the butter in a saucepan and brown the bread crumbs in it. Place the cauliflower on a serving dish and serve with buttered hot bread crumbs sprinkled over it.
l lb. French beans, l oz. lard or bacon fat, l tablespoon flour, l slice of
bacon
2 tablespoons tomato puree, l teaspoon sugar, salt
Wash and slice the beans and cover with salt water. Bring to the boil and simmer slowly till tender. Prepare a medium brown roux with fat and flour, dilute with a little of the bean stock. Drain the beans and put them into the diluted roux. Now add the tomato puree, sugar and the bacon. Add some more water if the sauce is too thick, simmer for l0 minutes and eat!
Mushrooms, 1 oz. butter, 4 tablespoons mayonnaise
1 tomato
1
tablespoon chopped parsley
Clean the mushrooms and remove the stalks. Saute them very lightly in the butter, then drain and cool. Put in a salad dish and coat with mayonnaise. Decorate with slices of tomato and sprinkle with parsley.
1 knuckle of veal, 2 tablespoons oil, 1 tablespoon vinegar, 6 tablespoons
mayonnaise
1 onion, 1 tomato, 1 green pepper
Cook the knuckle of veal for about 1 hour till tender, take meat off the bone and marinade it in the oil and vinegar for 2 hours. Drain and cut the meat into neat pieces. Arrange in a serving dish and spread grated onion on top. Coat with mayonnaise and serve decorated with sliced tomatoes and rings of green pepper.
1 large white cauliflower
french dressing: 4 tablespoons oil, 1
tablespoon vinegar, 1 teaspoon
French mustard, salt and pepper
Wash the cauliflower and cut it into sprigs. Carefully cook the sprigs in boiling salt water till tender, but not too soft. Drain well and arrange in a salad bowl in a heap. Pour the dressing over it and decorate with parsley or quartered tomatoes.
hard white cabbage 2 tablespoons oil 1 tablespoon vinegar salt and
pepper
1 teaspoon sugar 1 teaspoon caraway seeds
Shred the cabbage finely and sprinkle it liberally with salt. Let it stand for 2 or 3 hours, then squeeze the salt and the water out of it. Make a dressing from the rest of the ingredients, and mix the cabbage with this. Serve chilled.
3 or 4 onions
4 tablespoons wine vinegar
1 tablespoon water, 1
teaspoon sugar, salt and pepper
Slice the onions very finely and pour the rest of the ingredients over. Add a little water if the vinegar is too strong, and let the onions marinate in this dressing for an hour or two before serving.
8 oz. brown or continental lentils, onion
3 tablespoons oil, 1
tablespoon vinegar, salt and pepper
Soak the-lentils overnight and then cook them in salt water till tender. Prepare a dressing with the grated onion, oil, vinegar and salt and pepper. Pour the dressing over the cooked and drained lentils and let it stand in this dressing for a few hours before serving.
3 or 4 large green (or red) peppers, onion, 4 tablespoons wine vinegar
2
tablespoons water, 2 teaspoons sugar, salt
Wash the peppers and cut out the seed cases and the veins. Slice them into fairly thin rings and scald them with boiling salt water. Let them cool in this water before draining them. Make a dressing with grated onion and the rest of the ingredients and serve the peppers in this dressing.
4 or 5 tomatoes
2 tablespoons wine vinegar
1 tablespoon oil
1
teaspoon sugar
1 teaspoon chopped parsley
salt and pepper
Dip the tomatoes in boiling hot water and peel them. Slice them thinly and mix with the dressing prepared from the rest of the ingredients.
4 carrots, 1 tablespoon oil
1 tablespoon vinegar
1 teaspoon
French mustard, 1 teaspoon sugar, salt and pepper
Scrape the carrots and slice them. Cook them in boiling salt water till tender and let them cool in the stock. Drain them, but preserve some of the liquid. Mix the rest of the ingredients and a few tablespoons of the carrot water to the dressing, and pour this on the cooked carrots. Decorate with sprigs of parsley.
3 aubergines small grated onion
1 tablespoon vinegar
1 tablespoon
oil, salt, freshly ground black pepper
Wash the aubergines and put them in a tin. Place into a very moderate oven for about 30 minutes, or till the skin comes off easily. Peel them, dice them and mix with the rest of the ingredients. Serve cold with roast meat.
1 cucumber
1 teaspoon grated onion
1 tablespoon oil
1 tablespoon
wine vinegar, salt, paprika
Peel the cucumber and slice as finely as possible. A potato peeler is very useful and efficient for this operation. Put the sliced cucumber in a basin and sprinkle liberally with salt. Let it stand for an hour or two then squeeze it out well. Standing in salt softens and ripens the cucumber and makes it much more digestible. Make a dressing with the rest of the ingredients (except the paprika) and mix it with the cucumber. Sprinkle with paprika and serve chilled. This is delicious with roast spring chicken.
2 cabbage lettuce, 1 pint sour cream
4 rashers streaky bacon, vinegar
Wash the lettuce without taking the leaves off, but discard the outside leaves. Cut lettuce into quarters and put them into boiling hot water with the salt and vinegar. Draw the saucepan aside off the heat, put the lid on and leave it for 2 minutes before draining the lettuce. In the meantime, fry the chopped bacon crisp, mix it with the sour cream and pour this sauce over the lettuce quarters in the salad bowl and serve immediately.
1 lb. young French beans, 1 teaspoon chopped grated onion, parsley
2
tablespoons wine, 1 teaspoon sugar, vinegar, salt and pepper
Clean the beans and slice them. Cook them in boiling salted water and drain them well. Save the stock. Cook about half a cupful of the strained stock with the vinegar, sugar, parsley and seasoning. Arrange the beans in a seeing dish, sprinkle with grated onion and pour the cooled stock over. Serve cold.
basic sponge mixture, 2 lb. chestnuts
8 oz. vanilla sugar, 1 pint
double cream, few drops rum
Bake a long strip of the basic sponge mixture about 18 inches long and 6 inches wide (a Swiss roll tin is ideal). Boil the chestnuts in water till tender, drain and pour cold water over them. This makes the chestnuts easy to peel. Take the outer and inner skin off and put the chestnuts through a mincer or Moulinette, using the finest blade. (The original Hungarian recipe naturally makes you rub the chestnuts through a fine hair sieve!) Make a thick syrup of the sugar with 1 pint water, flavour it with the rum and mix it with the chestnut puree. Shape this mixture into an oblong loaf the same size as the sponge. Cover the sponge with it and when it is quite cool coat it with a slightly sweetened whipped cream. Chill and slice when serving.
1 pint milk, 2 tablespoons sugar, 3 egg whites, pinch of salt, 1 oz. butter, 1 slice lemon peel, 2 oz. semolina, few drops vanilla essence
Put the lemon peel, sugar, butter and vanilla essence into the milk and bring to the boil. Stirring it all the time, sprinkle in the semolina. Cook slowly till smooth. Take off the heat and fold in immediately the stiffly whipped egg whites. Put into rinsed mould and chill till set. Turn out and serve with custard (egg custard could be made from the left-over egg yolks), or any sweet sauce.
pastry: 8 oz. flour, 5 oz. butter, pinch salt, 1 tablespoon castor sugar, 1 teaspoon rum, 1 egg yolk
filling: 1 lb. cooking apples, 4 tablespoons sugar, 1 teaspoon cinnamon, 1 egg white, 2 tablespoons sultanas, 2 tablespoons bread crumbs, 2 tablespoons cream
Rub the fat into the flour, add the rest of the pastry ingredients, work together quickly and lightly. Shape it into two loaves and let the pastry rest for 1 hour. Roll out one loaf of pastry and line a greased baking tin with it. Sprinkle it with the bread crumbs, the peeled, cored, grated and well squeezed apples, cinnamon, sugar and sultanas. Sprinkle with more bread crumbs before you put the other half of pastry on top. Prick with fork and then mix the cream with the egg white and spread this on top of the pastry before putting it into a hot oven for 25 to 30 minutes. Serve cut into squares, sprinkled with icing sugar.
6 eggs, 6 oz. flour, 3 oz. sultanas, 4 oz. sugar
2 oz. ground almonds, 4
oz. butter, few drops vanilla essence, 1 pint milk
Cream half the butter, add a pinch of salt and gradually beat in the 6 egg yolks, sugar, flour and the milk. Lastly, fold in the stiffly whipped egg whites and the sultanas and ground almonds. Heat the remaining butter in a baking tin, pour the batter into it and bake it in a hot oven till it sets. Halfway through baking time, tear the batter into small pieces with a fork. Serve hot, sprinkle with vanilla sugar.