(2) Put a few small pieces of gravy-beef into a stewpan
with a sliced onion ancl about loz. of butter, and fry until
browned ; next pour in a moderate quantity of tomato
sauce and 1 wineglassful of sherry, add a bunch of sweet
herbs, a sliced carrot, a few mushrooms, salt and pepper
to taste, and a small quantity of mixed spices. Stew the
whole gently at the side of the fire for an-hour-and-a-
half, then strain the liquor into a basin and skim off the
fat. Have ready boiled the required quantity of Macaroni,
drain it, put it into a saucepan with a good-sized lump of
butter and plenty of grated Parmesan cheese, cover with
the above sauce, and stir over the fire for a few minutes.
Butter a plain mould and line it with a good short-paste,
joining the edges with beaten white of egg. Fill the
mould with the Macaroni, mixing with it some chopped
and cooked mushrooms and truffles and small fillets of
veal that have been fried lightly in butter, also strew in
some grated Parmesan cheese. Cover the whole with a
flat of paste, trimming oft' neatly round the edges, moisten
them with a paste-brush dipped in beaten white of egg,
press them together, and bake the pie for an hour in a
moderately hot oven. When cooked, take the pie out of the
mould, being careful not to break it, place it on a hot dish,
and serve.
(3) Put 4oz. of small Macaroni and an onion into a bowl,
pour over sufficient milk to more than cover, and leave it
until the Macaroni is sufficiently swollen. Put a layer of
this at the bottom of a pie-dish, grate over lightly some
Parmesan cheese, put a few lumps of butter here and there,
cover this with a very thin beef-steak, then with more
Macaroni, next steak, and finish with Macaroni, cheese, and
butter as before. Place the pie (without crust) into a
moderate oven, bake, and serve hot.
(4) Boil some large Macaroni in beef gravy, and when
tender mix with it a few table-spoonfuls of tomato sauce,
seasoning to taste. Butter a plain mould and line it with
a good short-crust. Fill the mould up with the Macaroni,
some hard-boiled eggs, fried forcemeat halls and mushrooms,
truffles and cocks’ combs, all previously cooked. Arrange the
above ingredients tastefully in the mould, the Macaroni
predominating, pour over a few table-spoonfuls of tomato
sauce✪ Tomato Macaroni Pie, and strew some grated Parmesan cheese on the top.
Cover with a flat of the crust, ornament with leaves, trim
off neatly round the edges, moistening and pressing them
together. Bake the pie in a brisk oven, and serve either
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
889
Macaroni — continued.
hot or cold on a mounted dish covered with an ornamental
paper. See Fig. 1108.
Fig. 1108. Macaroni Pie.
Page 408 · 5 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
(2) Put a few small pieces of gravy-beef into a stewpan with a sliced onion ancl about loz. of butter, and fry until browned ; next pour in a moderate quantity of tomato sauce and 1 wineglassful of sherry, add a bunch of sweet herbs, a sliced carrot, a few mushrooms, salt and pepper to taste, and a small quantity of mixed spices. Stew the whole gently at the side of the fire for an-hour-and-ahalf, then strain the liquor into a basin and skim off the fat. Have ready boiled the required quantity of Macaroni, drain it, put it into a saucepan with a good-sized lump of butter and plenty of grated Parmesan cheese, cover with the above sauce, and stir over the fire for a few minutes. Butter a plain mould and line it with a good short-paste, joining the edges with beaten white of egg. Fill the mould with the Macaroni, mixing with it some chopped and cooked mushrooms and truffles and small fillets of veal that have been fried lightly in butter, also strew in some grated Parmesan cheese. Cover the whole with a flat of paste, trimming oft' neatly round the edges, moisten them with a paste-brush dipped in beaten white of egg, press them together, and bake the pie for an hour in a moderately hot oven. When cooked, take the pie out of the mould, being careful not to break it, place it on a hot dish, and serve.
(3) Put 4oz. of small Macaroni and an onion into a bowl, pour over sufficient milk to more than cover, and leave it until the Macaroni is sufficiently swollen. Put a layer of this at the bottom of a pie-dish, grate over lightly some Parmesan cheese, put a few lumps of butter here and there, cover this with a very thin beef-steak, then with more Macaroni, next steak, and finish with Macaroni, cheese, and butter as before. Place the pie (without crust) into a moderate oven, bake, and serve hot.
(4) Boil some large Macaroni in beef gravy, and when tender mix with it a few table-spoonfuls of tomato sauce, seasoning to taste. Butter a plain mould and line it with a good short-crust. Fill the mould up with the Macaroni, some hard-boiled eggs, fried forcemeat halls and mushrooms, truffles and cocks’ combs, all previously cooked. Arrange the above ingredients tastefully in the mould, the Macaroni predominating, pour over a few table-spoonfuls of tomato sauce, and strew some grated Parmesan cheese on the top. Cover with a flat of the crust, ornament with leaves, trim off neatly round the edges, moistening and pressing them together. Bake the pie in a brisk oven, and serve either
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
Macaroni — continued.
hot or cold on a mounted dish covered with an ornamental paper. See Fig. 1108.
Fig. 1108. Macaroni Pie.
Records on this page
Macaroni PieTomato Macaroni PieBeef and Macaroni StewMilanese MacaroniMacaroni and Beef Pie