Macaroni Soup. — (1) Put jib. of Macaroni into a saucepan
with loz. of butter and an onion stuck with five cloves,
and boil until the Macaroni is quite tender ; take it out,
drain, put it into a saucepan, and pour over jgall. of good
gravy. Put the pan at the side of the fire, and simmer
the Macaroni gently for about ten minutes, taking care
that it does not break or become pulpy. Add a little
grated Parmesan cheese, pour the whole into a tureen, and
serve.
(2) Boil 8:>z. of Macaroni in a saucepan with lqt. of stock ;
when tender, take it out, drain quite diy, and put half
of it into another saucepan with another quart of stock,
and boil to a pulp ; pass it through a sieve, add the 2qts.
of stock, 1 pint of boiling cream, 8oz. of grated Parmesan
cheese, and the remaining half of the Macaroni. Put the
pan at the side of the fire so that the soup will thoroughly
warm without boiling, then pour it into a tureen, drop in
the crust of a French roll cut up small, and serve very hot.
(3) Break up 6oz. of Macaroni, and put it into a saucepan
with 1 pint of boiling water (in which two or three bacon-
bones and a large onion have been stewing for about one hour),
loz. of butter, and pepper and salt to taste. Simmer gently
for one hour until the Macaroni is tender, take it out, put it
at the bottom of a tureen, and pour over lqt. of good
vegetable soup thickened with Hour. Any white stock or
broth may be used instead of the water with the bacon-hones,
but care must be taken not to use any that will colour
the Macaroni in the slightest, or the effect will be spoilt.
(4) Put jib. of Macaroni in boiling salted water and
scald it for a few minutes ; then take out, drain, put it in a
saucepan with 1 pint of milk, 2oz. of butter, salt and pepper
to taste, and simmer gently until quite done. Grate in a
handful of Parmesan and Gruycre cheeses in equal quan-
tities, put the Macaroni at the bottom of the tureen, pour
the milk soup over, and serve.
(5) Fry in butter a finely-minced onion in a saucepan, and
when a light golden colour add 6oz. of ham cut in small
pieces, a bunch of parsley and fine herbs, and a few pepper-
corns. Let these cook for a few minutes, then add eight
large tomatoes, having the skin and seeds removed, cut in
pieces, and drained quite dry. When the moisture from
the tomatoes has reduced, pour in a little melted glaze
and a little reduced brown sauce, cook for a few minutes
longer, and pass all through a sieve. Boil 1 jib. of Macaron✪ Macaroni Rissolesi
in salted water ; when quite tender, take it out, drain,
and put it into a frying-pan with 6oz. of butter pulled in
For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads.
m. E ENCYCLOPEDIA OF PRACTWAL COOKERY.
891
Macaroni — continued.
small pieces. When the butter is sufficiently melted, add a
little pepper, and put the Macaroni in a deep dish in
layers, with a handful of grated Parmesan cheese sprinkled
over, and a little of the sauce poured over each layer.
Sprinkle a little more cheese over the top layer, mask
with browned clarified butter, and serve with a good broth
in a tureen. ✪ Macaroni Soup with Cream
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Macaroni Soup. — (1) Put jib. of Macaroni into a saucepan
with loz. of butter and an onion stuck with five cloves,
and boil until the Macaroni is quite tender ; take it out,
drain, put it into a saucepan, and pour over jgall. of good
gravy. Put the pan at the side of the fire, and simmer
the Macaroni gently for about ten minutes, taking care
that it does not break or become pulpy. Add a little
grated Parmesan cheese, pour the whole into a tureen, and
serve.
(2) Boil 8:>z. of Macaroni in a saucepan with lqt. of stock ;
when tender, take it out, drain quite diy, and put half
of it into another saucepan with another quart of stock,
and boil to a pulp ; pass it through a sieve, add the 2qts.
of stock, 1 pint of boiling cream, 8oz. of grated Parmesan
cheese, and the remaining half of the Macaroni. Put the
pan at the side of the fire so that the soup will thoroughly
warm without boiling, then pour it into a tureen, drop in
the crust of a French roll cut up small, and serve very hot.
(3) Break up 6oz. of Macaroni, and put it into a saucepan
with 1 pint of boiling water (in which two or three bacon-
bones and a large onion have been stewing for about one hour),
loz. of butter, and pepper and salt to taste. Simmer gently
for one hour until the Macaroni is tender, take it out, put it
at the bottom of a tureen, and pour over lqt. of good
vegetable soup thickened with Hour. Any white stock or
broth may be used instead of the water with the bacon-hones,
but care must be taken not to use any that will colour
the Macaroni in the slightest, or the effect will be spoilt.
(4) Put jib. of Macaroni in boiling salted water and
scald it for a few minutes ; then take out, drain, put it in a
saucepan with 1 pint of milk, 2oz. of butter, salt and pepper
to taste, and simmer gently until quite done. Grate in a
handful of Parmesan and Gruycre cheeses in equal quan-
tities, put the Macaroni at the bottom of the tureen, pour
the milk soup over, and serve.
(5) Fry in butter a finely-minced onion in a saucepan, and
when a light golden colour add 6oz. of ham cut in small
pieces, a bunch of parsley and fine herbs, and a few pepper-
corns. Let these cook for a few minutes, then add eight
large tomatoes, having the skin and seeds removed, cut in
pieces, and drained quite dry. When the moisture from
the tomatoes has reduced, pour in a little melted glaze
and a little reduced brown sauce, cook for a few minutes
longer, and pass all through a sieve. Boil 1 jib. of Macaroni
in salted water ; when quite tender, take it out, drain,
and put it into a frying-pan with 6oz. of butter pulled in
For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads.
m. E ENCYCLOPEDIA OF PRACTWAL COOKERY.
891
Macaroni — continued.
small pieces. When the butter is sufficiently melted, add a
little pepper, and put the Macaroni in a deep dish in
layers, with a handful of grated Parmesan cheese sprinkled
over, and a little of the sauce poured over each layer.
Sprinkle a little more cheese over the top layer, mask
with browned clarified butter, and serve with a good broth
in a tureen.