Recipe Manuscript

Pašteta V Kastroli

Name: Pašteta V Kastroli
Prep time: PTPT1H30M
Cook time: PTPT1H30M
Yield: 8
Cuisine: European
Ingredients: 500 g shortcrust pastry (homemade or store-bought); Butter for greasing; 1 egg (for brushing seams); 200 g dried peas or beans for blind baking (remove before filling); 350 g goose liver (substitute: chicken liver), marinated overnight; 2 tsp mixed spice blend (such as black pepper, nutmeg, allspice); 150 g mushrooms (wild if possible, substitute: button or oyster mushrooms); 1 small onion, finely chopped; 1 handful fresh parsley, chopped; 2 tbsp butter (for sautéing); 200 g veal steak; 2 small partridges (substitute: 2 chicken breasts), deboned; 250 ml meat broth (from simmered bones); Salt to taste; 100 ml aspic (optional, for binding or serving); 100 ml Tokaj wine or rum (for flavoring before baking); Parchment paper and kitchen twine

"Pâté In A Casserole"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

Age of Gastronomy (1800 - 1900)European Advanced Dinner Lunch

Original Recipe • 1870

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Pašteta V Kastroli

"Príprava tejto paštety je práve pre tých súc a, ktorí ešte žiadne horespomenuté paštety nerobili. Pod č. 697. prichystané cesto vyvalkať na prst zhrubä, vymastiť okrúhlu furmu, z prichystaného cesta vyreže sa tak široká a dlhá platňa, aby sa celá furma z vnútra vyfutrovať mohla; kde sa spája, tam sa má vajcom pomastiť, na dno do okrúhľa vyrezat a spolu spojit, hrachom alebo fazuľou naplnif, v rûre na žlto upiect, hrach von vybrať, cesto pozorne vyvrátiť a odložiť. Z pozostalého cesta urobí sa vrchnák, tento okrásliť z cesta vyrezanými mesiačikmi a lístokami, to na žlto odpiect a odložiť. Deň predtým do marinádu vložené husacie pečenky von vziať, na filé prokrújať a miešaným korením posypať; obrezky z pečenôk i s tým, v čom sa marinovaly, na ohni upražiť, prez sito pretrieť a odložiť. V nedostatku hûb pokrájajú sa šampiouy alebo taněčky so zeleným petržlenom a cibuiou, to na tepšu s maslom roztrieť, na tom filé odpiect a odložiť. Mäs o z telacieho stehna v žiji uparif, na drobno pokrájat a daf k pretretej pečenke, vyšpikované jariabky v žiji uparif, filé z nich vyrezať a odložiť; kosti z nich a ostatnie, v čom sa parily, v mažiari potlet, dať zpátk y do nádoby, nechat varif, prez sitko pretrief do pretretej pečenky, to rozmiešať, glás pridať a posoliť. Prichystané cesto položiť na plech, na spodok sa dá z prichystaného fášu, na to pridú s pečenkou pomiešané filé z jarabic, a tak sa pokračuje, kým sa furma doplní. Paštetu papierom obvinut, motúzom okrútiť, do nej za pohár tokajčiny alebo rumu vyliať a dať do pece, aby sa to zamargarírovalo. O malû hodinu vezne sa pašteta von, nechá sa za pár dní stáť a dá sa s aspikom na stôl."

English Translation

"The preparation of this pâté is exactly for those housewives who have not yet made any of the aforementioned pâtés. Dough prepared as under no. 697 is rolled out to the thickness of a finger, a round form is greased, and from the prepared dough is cut a piece wide and long enough to line the inside of the entire form; where it joins, it should be brushed with egg, a circle is cut for the bottom, joined together, filled with peas or beans, baked in the oven until yellow, the peas are removed, the shell is carefully inverted and set aside. From the remaining dough, a lid is made, decorated with crescent and leaf shapes cut from dough, baked until yellow, and set aside. The day before, goose livers marinated in marinade are taken out, sliced for fillets, and sprinkled with mixed spices; trimmings from the livers and the marinade they were in are fried on the stove, passed through a sieve, and set aside. If mushrooms are lacking, champignons or wild mushrooms are chopped with green parsley and onion, fried in butter in a pan, the fillets are then roasted on this and set aside. Veal from the leg is boiled in broth, finely chopped and added to the strained liver mixture; larded partridges are boiled in broth, fillets are removed, and set aside; the bones and remaining parts, along with the broth, are pounded in a mortar, put back into the pot, cooked, strained through a sieve into the liver mixture, mixed together, a glass of wine added and salted. The prepared shell is placed on a baking tray, some of the prepared forcemeat is put on the bottom, then goes the liver-mixed partridge fillets, and so it continues until the form is filled. The pâté is wrapped with paper, tied with string, a glass of Tokay wine or rum is poured in, and it is placed in the oven to set. After about an hour, it is taken out, left to stand for a few days, and served with aspic on the table."

Note on the Original Text

The original recipe is written in a narrative and somewhat conversational form, typical of 19th-century Central European cookbooks. It assumes the reader has working knowledge of previously described methods and is comfortable improvising based on ingredient availability. Spelling and language reflect period Slovak, with some Czech/German influences and archaic terms (e.g., 'fáš' for farce/filling, 'jarabica' for partridge). Instructions are less precise with measurements, instead relying on sensory cues such as texture, color, and doneness. The recipe is aimed at somewhat experienced cooks but also offers encouragement to beginners.

Modern Kitchen Interpretation

Recipe's Origin

Prvá kucharská kniha v slovenskej reči - Click to view recipe in book

Title

Prvá kucharská kniha v slovenskej reči (1870)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1870

Publisher

Unknown

Background

An enchanting culinary treasure from the 19th century, this Slovak cookery book serves up a delightful array of recipes (recepty) to tempt the palate and inspire home chefs. A flavorful journey through time, it captures traditional tastes and kitchen wisdom with old-world charm.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This intricate pâté recipe comes from an 1870 Slovak-language cookbook, published during a period when Central Europe’s noble households were renowned for their grand, multi-layered game and meat pies. Such pâtés were considered a centerpiece of festive tables, blending local traditions with French culinary influence. The method reflects both the abundance and diversity of ingredients enjoyed by the upper classes and the historic importance of elaborate meat dishes, which served as both nourishment and expressions of status. The kitchen at the time would have relied heavily on manual labor and skill, with recipes assuming a strong foundation in both pastry-making and butchering.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditional kitchens would have used large wooden rolling pins for rolling the pastry, heavy iron or earthenware baking forms for shaping and baking, and mortars and pestles for pounding cooked meats and bones into fine pastes. Sieves or fine cloths were used to strain mixtures, while open wood-fired or coal ovens provided the heat for baking. Knives, kitchen twine, parchment or greased paper, and smoothing paddles were standard equipment for assembling and finishing the pâté. Cooking and poaching took place in deep, heavy pots on open flames.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr 30 mins

Cook Time

1 hr 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb 2 oz shortcrust pastry (homemade or store-bought)
Butter for greasing
1 egg (for brushing seams)
7 oz dried peas or beans for blind baking (remove before filling)
12 oz goose liver (substitute: chicken liver), marinated overnight
2 tsp mixed spice blend (such as black pepper, nutmeg, allspice)
5.25 oz mushrooms (wild if possible, substitute: button or oyster mushrooms)
1 small onion, finely chopped
1 handful fresh parsley, chopped
2 tbsp butter (for sautéing)
7 oz veal steak
2 small partridges (substitute: 2 chicken breasts), deboned
1 cup meat broth (from simmered bones)
Salt to taste
3.5 fl oz aspic (optional, for binding or serving)
3.5 fl oz Tokaj wine or rum (for flavoring before baking)
Parchment paper and kitchen twine

Instructions

Begin by preparing shortcrust pastry as described under the referenced recipe (no.
697), rolling it out to about 0.4–0.6 inches thick.
Grease a round baking form well.
Cut a pastry sheet large enough to line the entire inside, pressing the edges together and brushing with egg where the seams meet.
Lay the pastry in the mold, cut a circle for the bottom, and press it together.
Fill with dried peas or beans to blind-bake, and bake in a hot oven until golden (about 355°F, 20–25 min).
Remove the legumes and carefully turn out the pastry.
Keep aside.
From the leftover pastry, shape a lid and decorate with crescent moons and leaf shapes made from dough.
Bake this separately until golden and set aside.
The day before, prepare goose livers (or chicken livers if unavailable) by marinating them.
Slice them into strips, season with mixed spices, and reserve.
Take the trimmings from the livers and the marinade, sauté on a stove, then press through a sieve.
Set aside.
If wild mushrooms are not available, use button mushrooms or oyster mushrooms, chop finely with fresh parsley and onion, and sauté in butter.
On this mixture, briefly sear the fillets and set aside.
Lightly poach slices of veal steak until just done, chop finely, and add to the sieved liver puree.
Partridge breasts (or substitute with chicken breast, if partridge unavailable) can be poached, filleted, and added.
Pound the bones with their stock in a mortar, return them to the pot, simmer, then strain the broth and add to the liver mixture.
Mix all filling ingredients together, season with salt, and add a little aspic (if desired) to bind.
Fill the prepared pastry shell with layers: start with the meat farce, followed by the liver and mushroom mixture, alternating layers until the form is full.
Cover with the pastry lid.
Wrap the whole pâté in parchment, tie with kitchen twine to secure, pour a glass of Tokaji wine or rum into the filling, and bake at 355°F for approximately 1 hour.
Allow to cool, ideally for a few days, before serving with aspic.

Estimated Calories

520 per serving

Cooking Estimates

Prep takes time because you need to marinate, chop, sauté, and assemble the filling and pastry before baking. The cook time is longer because the pâté needs to bake and the shell must be baked separately. Each serving has an average amount of calories for a rich, meaty pâté. This recipe serves about 8 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.