As I was thinking about how to amaze our readers, I remembered we have an old cookbook from 1991. I immediately opened it and checked out what the pages held. Then, I came across some recipes I had never even heard of. I have never seen anyone prepare these dishes or eat them, and if I am honest, I do not think I would try them, either. But it is fun to see what old, unknown, forgotten or strange dishes various nations have. So, without further ado, let me introduce you to the world of weird Hungarian recipes.
Take a piece of bread and slice it up. Cut red onions into small pieces. Put a little bit of fat into a pot, roast the onions, add the bread and roast it as well. Pour soup or water on it, and add some roux. Add salt, pepper, and sausages. Add one egg per serving. When serving, you can add some sour cream.
Get a bottle of tasty wine and boil it with a little bit of lemon peel. For a serving for one person, add two yolks, a little bit of sugar and stir in some cold wine. Then, add the mix to the pot with the hot wine.
Cut szalonna to stripes and roast it. Take it out of the pot, then put onions into it and roast them until they are golden colored. Add paprika, then add some water. Add green paprika, then tomato. Steam the ingredients. Meanwhile clean the pacal (a part of the stomac) , cut it in pieces. Add this to the other ingredients, add smashed garlic, ground cumin, salt, then add water until the ingredients are almost underwater. Steam it until the food is ready.
Make crepes. Then, wash and smash the cattle’s bone marrow. Roast red onions in fat, add parsley. Then, add salt, pepper and marrow. Mix it, steam it, add some sour cream to it, then fill the crepes with the mixture. Take the crepes, fold in the two ends, coat the crepes with egg and breadcrumbs, and finally bake them in fat.
Wash the tail, cut it off, put it in boiling water. Add salt, pepper, vinegar, onion, bay leaves and cook it. Later on, add brown roux, and when it is all well-cooked, filter it. Add the tails to the filtered liquid/sauce, then add sour cream. Serve it with macaroni.
Roast onions in fat, add goose blood, salt, and pepper. When it is ready, you can either mix it with rice or serve them separately on plates.
Marinate the meat for a few days. Then, add red wine to the marinade and cook the meat in it. Serve the meat cold, with horseradish or rosehip jam.
By the way, I also found a pigeon recipe. Needless to say, it was rather chaotic. Not to mention that pigeons are frequent passers-by on squares, and we must protect them instead of getting ideas like putting them on the dinner table.
Source: Daily News Hungary