Haneesha (Meat Pie)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 186. The excerpt below is the record exactly as published.
Haneesha. (Meat Pie). Take a large flat dish, which line with rich flaky puff paste. Mince some meat very fine ; partly fry it in butter in which sliced onions have been cooked. Season with spices, pepper, and salt, and mix in some finely chopped hard-boiled eggs
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