Macaroni with. Oil (GERMAN). — Break the required quan- tity of Macaroni into convenient-sized pieces, put them in a stewpan with a sufficient quantity of milk to cook them, and boil gently until tender. Season to taste with salt and pepper, and when ready turn it on to a sieve to drain. Put it into a lined stewpan with a few table-spoonfuls of salad-oil and some grated Parmesan cheese✪ Macaroni with Kidneys, and toss it over the fire for seven or eight minutes. Turn the Macaroni on to a hot dish, garnish with a border of finely-grated tongue, and serve. Macaroni Omelet. — (1) Cut 2oz. of Macaroni into small pieces, put them into a saucepan of boiling salted water, and boil for fifteen minutes. Take them out,- drain, and put in a basin in a warm place. In the meantime, turn 1 breakfast-cupful of milk into a saucepan, boil, and add it Fig. 1107. Macaroni Omelet. gradually to 2 table-spoonfuls of flour, worked to a smooth paste together with a little cold milk. Stir vigorously, and add 3 table-spoonfuls of cream, two well-beaten eggs, 1 table-spoonful of minced parsley, 1 breakfast-cupful of Macaroni — continued. breadcrumbs, 1 saltspoonful of salt, a little pepper, and lastly the Macaroni. Put it in a well-buttered pie-dish, bake in a moderate oven for thirty minutes, turn it out on a dish (see Fig. 1107), pour a little brown sauce over, and serve. Macaroni with Oysters. — Boil lib. of Macaroni, broken up small, into a saucepan of boiling salted water for twenty or twenty-five minutes. Strain in a colander, and place a layer of it at the bottom of a deep dish ; put 1A breakfast- cupfuls of bearded oysters over this, next 2oz. of butter in small pieces, and salt and pepper, then more Macaroni and oysters, and finish with Macaroni at the top. Mix 1 table- spoonful of flour to a smooth paste in a little of 1 pint of milk, then beat in two eggs and the remainder of the milk. Pour it over the Macaroni and oysters, and place it in the oven to bake until quite set and firm to the very centre of the dish. Macaroni Pie. — (1) Tut the required quantity of Macaroni into a saucepan with a little butter and water or broth, and stew it ; strain, cut it in pieces, and place them at the bottom of a dish, intermixing with small balls made with pounded ham and butter. Cut off some fillets from any cooked game, and have ready a few blanched and stewed cocks’ combs or imitation ones cut out of ox- palates, also a sweetbread cut in dice, and some mush- rooms✪ Macaroni Pie, all stewed separately in rich sauce. Put a layer of the cocks’ combs, sweetbread, and mushrooms over the Macaroni, which can have Parmesan cheese grated over it if desired, then a layer of the fillets, and continue in this way until all the ingredients are used up. Pour ovefr equal quantities of cream and gravy to fill up the dish, cover with short-paste, and bake. The paste can be done without, and the pie cooked in a Dutch oven.

AI-modernized reading of the original text

Macaroni with. Oil (GERMAN). — Break the required quantity of Macaroni into convenient-sized pieces, put them in a stewpan with a sufficient quantity of milk to cook them, and boil gently until tender. Season to taste with salt and pepper, and when ready turn it on to a sieve to drain. Put it into a lined stewpan with a few table-spoonfuls of salad-oil and some grated Parmesan cheese, and toss it over the fire for seven or eight minutes. Turn the Macaroni on to a hot dish, garnish with a border of finely-grated tongue, and serve. Macaroni Omelet. — (1) Cut 2oz. of Macaroni into small pieces, put them into a saucepan of boiling salted water, and boil for fifteen minutes. Take them out, drain, and put in a basin in a warm place. In the meantime, turn 1 breakfast-cupful of milk into a saucepan, boil, and add it Fig. 1107. Macaroni Omelet. gradually to 2 table-spoonfuls of flour, worked to a smooth paste together with a little cold milk. Stir vigorously, and add 3 table-spoonfuls of cream, two well-beaten eggs, 1 table-spoonful of minced parsley, 1 breakfast-cupful of Macaroni — continued. breadcrumbs, 1 saltspoonful of salt, a little pepper, and lastly the Macaroni. Put it in a well-buttered pie-dish, bake in a moderate oven for thirty minutes, turn it out on a dish (see Fig. 1107), pour a little brown sauce over, and serve. Macaroni with Oysters. — Boil lib. of Macaroni, broken up small, into a saucepan of boiling salted water for twenty or twenty-five minutes. Strain in a colander, and place a layer of it at the bottom of a deep dish ; put 1A breakfastcupfuls of bearded oysters over this, next 2oz. of butter in small pieces, and salt and pepper, then more Macaroni and oysters, and finish with Macaroni at the top. Mix 1 tablespoonful of flour to a smooth paste in a little of 1 pint of milk, then beat in two eggs and the remainder of the milk. Pour it over the Macaroni and oysters, and place it in the oven to bake until quite set and firm to the very centre of the dish. Macaroni Pie. — (1) Tut the required quantity of Macaroni into a saucepan with a little butter and water or broth, and stew it ; strain, cut it in pieces, and place them at the bottom of a dish, intermixing with small balls made with pounded ham and butter. Cut off some fillets from any cooked game, and have ready a few blanched and stewed cocks’ combs or imitation ones cut out of oxpalates, also a sweetbread cut in dice, and some mushrooms, all stewed separately in rich sauce. Put a layer of the cocks’ combs, sweetbread, and mushrooms over the Macaroni, which can have Parmesan cheese grated over it if desired, then a layer of the fillets, and continue in this way until all the ingredients are used up. Pour ovefr equal quantities of cream and gravy to fill up the dish, cover with short-paste, and bake. The paste can be done without, and the pie cooked in a Dutch oven.

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Macaroni with HamMacaroni with KidneysMacaroni with MeatMacaroni with OystersMacaroni PieMacaroni PieTomato Macaroni Pie

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