(5) Well wash the required quantity of Macaroni in
slightly-salted water, put it into a saucepan with a small
quantity of broth, add a little each of salt and pounded
mace, and simmer gently until the Macaroni is tender.
Take out, drain, place it at the bottom of a dish, grate
plenty of cheese over, cover witli very finely sifted bread-
crumbs, pour over, through a small colander, some warmed
butter, but without oiling, set the dish in a Dutch oven,
and cook until the crumbs are well browned. Although
this is a common way of serving Macaroni, the cheese is
apt to get hard on the top, and give a slightly rancid taste
to the whole.
Macaroni a l’ltalienne. — (1) Boil fib. of Macaroni, place
it in a saucepan with 1 gill each of tomato and Madeira
sauces and fib. of grated Parmesan cheese, season with \
pinch of pepper and \ pinch of nutmeg✪ Macaroni a l’ltalienne, and cook slowly
for ten minutes, tossing frequently. Arrange on a hot dish,
and serve with grated cheese separately.
(2) Boil fib. of Macaroni in water till tender, then add
1 breakfast-cupful of milk and thicken with flour and
water. Now add 2 table-spoonfuls of cream, l teaspoonful of
made mustard, and a seasoning of pepper, salt, and cnyenne.
Stir in fib. of grated Parmesan cheese, boil for a few
minutes longer, and serve.
Macaroni a la Milanraise. — Cut a piece of lean veal and
2oz. of raw ham into moderate-sized pieces, put them into
a stewpan with a chopped onion and carrot and a sufficient
quantity of butter, anil fry until nicely browned, adding 1
wineglassful of white wine and stock to cover. Put in a
bunch of sweet herbs, including a few sprigs of parsley, a
small bottle of tomato sauce, and a few chopped mushrooms.
When boiling, move the stewpan to the edge of the fire,
and stew the contents gently for three hours. Next strain
the gravy through a fine sieve; put the other ingredients,
with the exception of the bundle of herbs, into a mortar,
and pound to a smooth paste ; then return the mixture to
the stewpan with the gravy, and boil it gently for twenty
or thirty minutes longer. Boil the required quantity of
Macaroni and drain it thoroughly; cut some ricotta (milk
cheese)✪ Macaroni a la Milanraise into slices. Strain the above gravy again into an-
other stewpan, put in lfoz. of butter broken into small
pieces, and keep it hot at the edge of the fire. Arrange
the Macaroni and slices of ricotta in layers in a deep dish
with plenty of grated Parmesan cheese over them, moisten
with the above gravy, dust a small quantity of powdered
cinnamon over the top, and cover the dish. Put it into a
very slow oven, and leave for an hour. At the end of that
Macaroni — continued.
time, take it out of the oven, and serve while very hot in
the same dish.
Macaroni a la Neapolitaine. — (1) Have a saucepan of
boiling water on the fire, and put into it 1 heaped table-
spoonful of salt ; as soon as it boils up again, throw in
lib. of Macaroni, let it boil for thirty minutes, and then
drain in a colander. Grate 6oz. of cheese ; put a layer of the
boiled Macaroni into a deep dish, sprinkle it with grated
cheese, then add another layer of Macaroni, again sprinkle
with cheese, and so on till the dish is full. Pour over it
some hot gravy. Melt before the fire Jib- of fresh butter,
pour it over the top, and serve as hot as possible. ✪ Macaroni a la Neapolitaine
Page 402 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(5) Well wash the required quantity of Macaroni in slightly-salted water, put it into a saucepan with a small quantity of broth, add a little each of salt and pounded mace, and simmer gently until the Macaroni is tender. Take out, drain, place it at the bottom of a dish, grate plenty of cheese over, cover with very finely sifted breadcrumbs, pour over, through a small colander, some warmed butter, but without oiling, set the dish in a Dutch oven, and cook until the crumbs are well browned. Although this is a common way of serving Macaroni, the cheese is apt to get hard on the top, and give a slightly rancid taste to the whole.
Macaroni a l’ltalienne. — (1) Boil fib. of Macaroni, place it in a saucepan with 1 gill each of tomato and Madeira sauces and fib. of grated Parmesan cheese, season with \ pinch of pepper and \ pinch of nutmeg, and cook slowly for ten minutes, tossing frequently. Arrange on a hot dish, and serve with grated cheese separately.
(2) Boil fib. of Macaroni in water till tender, then add 1 breakfast-cupful of milk and thicken with flour and water. Now add 2 table-spoonfuls of cream, l teaspoonful of made mustard, and a seasoning of pepper, salt, and cayenne. Stir in fib. of grated Parmesan cheese, boil for a few minutes longer, and serve.
Macaroni a la Milanraise. — Cut a piece of lean veal and 2oz. of raw ham into moderate-sized pieces, put them into a stewpan with a chopped onion and carrot and a sufficient quantity of butter, and fry until nicely browned, adding 1 wineglassful of white wine and stock to cover. Put in a bunch of sweet herbs, including a few sprigs of parsley, a small bottle of tomato sauce, and a few chopped mushrooms. When boiling, move the stewpan to the edge of the fire, and stew the contents gently for three hours. Next strain the gravy through a fine sieve; put the other ingredients, with the exception of the bundle of herbs, into a mortar, and pound to a smooth paste ; then return the mixture to the stewpan with the gravy, and boil it gently for twenty or thirty minutes longer. Boil the required quantity of Macaroni and drain it thoroughly; cut some ricotta (milk cheese) into slices. Strain the above gravy again into another stewpan, put in lfoz. of butter broken into small pieces, and keep it hot at the edge of the fire. Arrange the Macaroni and slices of ricotta in layers in a deep dish with plenty of grated Parmesan cheese over them, moisten with the above gravy, dust a small quantity of powdered cinnamon over the top, and cover the dish. Put it into a very slow oven, and leave for an hour. At the end of that
Macaroni — continued.
time, take it out of the oven, and serve while very hot in the same dish.
Macaroni a la Neapolitaine. — (1) Have a saucepan of boiling water on the fire, and put into it 1 heaped tablespoonful of salt ; as soon as it boils up again, throw in lib. of Macaroni, let it boil for thirty minutes, and then drain in a colander. Grate 6oz. of cheese ; put a layer of the boiled Macaroni into a deep dish, sprinkle it with grated cheese, then add another layer of Macaroni, again sprinkle with cheese, and so on till the dish is full. Pour over it some hot gravy. Melt before the fire Jib- of fresh butter, pour it over the top, and serve as hot as possible.
Records on this page
Macaroni a l’ltalienneMacaroni a la MilanraiseMacaroni a la Neapolitaine