Macaroni Dressed in the English
Fashion. — Ribbon or pipe macaroni may be
used, and either boiled in milk, broth, or
"water. To four ounces of macaroni so boiled,
add three ounces of grated cheese and a little
salt ; half the quantity of cheese is often mixed
■with the macaroni, and the remainder is put
over the top, with grated bread-crumbs and a
little clarified butter✪ Macaroni Dressed in the English Fashion. Brown in an oven, or
with a salamander. Ivitchener remarks on this
mode of dressing, ' ' that the butter and cheese
generally get burned, and in this state maca-
roni is unwholesome."
Macaroni (en Timbale) .—Boil eight ounces
of macaroni in the usual way, and drain them
well. Have ready minced the white moat of
a cold roast fowl, and a slice or two of lean
ham; mix with two table-spoonfuls of grated
Parmesan, and moisten with nearly half a pint
of thick cream, and the beaten yolks and
whites of throe eggs✪ Macaroni (en Timbale). Cover a well-buttered
mould with some of the macaroni, and mix
the remainder, cut into neat lengths, ■with the
meat, with which mixture fiU the mould, and
steam for three-quarters of an hour. A
pudding paste is sometimes substituted for the
lining of macaroni, but in either case steaming
is better than boUing. Serve, turned out of
the mould, and with a good gra^vy. Probable
cost, 5d. to 6d. per pound. Sufficient for four
or five persons.
Macaroni Fish. — Cold cod is most often
used for this dish. Separate three ounces
of the fish into small flakes, or chop it very
finely, if preferred. Mix it ■with six ounces of
macaro-ni, boiled and drained as before indicated,
and three ounces of grated cheese. Toss it
togetiier for a few minutes in a stewpan, ■with
a good lump of buttor✪ Macaroni Fish, or turn it out at once
on a hot dish ■with more grated cheese over the
top, to be bro^svned with a salamander. Scollops
of salmon or stui-goon, cooked en timhale, are
highly appreciated. Time, one hour to prepare ;
twenty to twenty-five minutes to boil macaroni.
Probable cost, 5d. to 6d. per pound.
Macaroni in Scollop Shells. — Boil
eight ounces of macaroni from twenty-five to
thirty minutes in the usual way, but throw it
into cold water, then drain, and cut into half-
inch 'lengths. Put a quarter of a pound of
butter into a stewpan, stir in a little fiour, and
add a small cup of rich gravy, ■with a little
grated nutmeg, a salt-spoonful of salt, and one of
pepper. Toss the macaroni with two or thi-ee
ounces of grated Parmesa✪ Macaroni in Scollop Shellsn into the sauce, shake
and mix it well over the fire, then fill scoUop
shells, or any fancy shapes, ■with the mixture,
wliich cover with more grated cheese, run
clarified butter or spread sardine butter over
the top, and bake quickly, or brown before the
fire.
Page 872 · 4 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
Macaroni Dressed in the English Fashion. — Ribbon or pipe macaroni may be used, and either boiled in milk, broth, or "water. To four ounces of macaroni so boiled, add three ounces of grated cheese and a little salt ; half the quantity of cheese is often mixed ■with the macaroni, and the remainder is put over the top, with grated bread-crumbs and a little clarified butter. Brown in an oven, or with a salamander. Ivitchener remarks on this mode of dressing, ' ' that the butter and cheese generally get burned, and in this state macaroni is unwholesome."
Macaroni (en Timbale) .—Boil eight ounces of macaroni in the usual way, and drain them well. Have ready minced the white moat of a cold roast fowl, and a slice or two of lean ham; mix with two table-spoonfuls of grated Parmesan, and moisten with nearly half a pint of thick cream, and the beaten yolks and whites of throe eggs. Cover a well-buttered mould with some of the macaroni, and mix the remainder, cut into neat lengths, with the meat, with which mixture fiU the mould, and steam for three-quarters of an hour. A pudding paste is sometimes substituted for the lining of macaroni, but in either case steaming is better than boiling. Serve, turned out of the mould, and with a good gra^vy. Probable cost, 5d. to 6d. per pound. Sufficient for four or five persons.
Macaroni Fish. — Cold cod is most often used for this dish. Separate three ounces of the fish into small flakes, or chop it very finely, if preferred. Mix it ■with six ounces of macaro-ni, boiled and drained as before indicated, and three ounces of grated cheese. Toss it together for a few minutes in a stewpan, with a good lump of buttor, or turn it out at once on a hot dish with more grated cheese over the top, to be browned with a salamander. Scollops of salmon or sturgeon, cooked en timhale, are highly appreciated. Time, one hour to prepare ; twenty to twenty-five minutes to boil macaroni. Probable cost, 5d. to 6d. per pound.
Macaroni in Scollop Shells. — Boil
eight ounces of macaroni from twenty-five to thirty minutes in the usual way, but throw it into cold water, then drain, and cut into half-
inch lengths. Put a quarter of a pound of butter into a stewpan, stir in a little fiour, and add a small cup of rich gravy, ■with a little grated nutmeg, a salt-spoonful of salt, and one of pepper. Toss the macaroni with two or three ounces of grated Parmesan into the sauce, shake and mix it well over the fire, then fill scoUop shells, or any fancy shapes, with the mixture, which cover with more grated cheese, run clarified butter or spread sardine butter over the top, and bake quickly, or brown before the fire.
Records on this page
Macaroni Dressed in the English FashionMacaroni (en Timbale)Macaroni FishMacaroni in Scollop Shells