Macaroni Pie. — Boil four ounces of
macaroni in veal broth or beef bouillon, put
part of it over the bottom of a pie-dish, and
cover sparingly with grated cheese and an ounce
of butter in small bits. l^Iince a shallot finely,
and a few mushrooms ; mix some salt, a blade
of mace, pounded, a little pepper, and a small
jjinch of cayenne. Season a pound and a half of
steak with these in^gredients. Cut it from the
fiUet small and thin ; lay the steaks alternately
with the macaroni into the dish, covering with
macaroni and grated cheese. Run clarified
butter over the top✪ Macaroni Pie, and bake in a slow oven
for an hour. Probable cost of beef, Is. 4d. per
pound. Sufficient for three or four persons.
Macaroni, Portuguese, Sweet.—
Soak three ouncos of macaroni for an hour be-
fore it is required to be prepared. Put it into a
bowl, and throw a quart of cold water over it.
When wanted, drain on a sieve, and when dry,
put it into an enamelled saucepan, to simmer
over a slow fire, with a quart of milk and an
inch of vanilla to flavour. Stir it occasionally
to prevent its sticking to the bottom of the pan,
and remove the vanilla as soon as the flavour
has been imparted. The macaroni wiQ require
nearly two houi-s to simmer. Sweeten with
four ounces of loaf sugar, and stir until dis-
solved, then draw it from the fire, and add,
separately and slowly, five eggs, well beaten,
and, lastly, when again heated to the boiling
point, a glass of brandy or rum, and a
small cup of thick cream✪ Macaroni, Portuguese, Sweet. The macaroni must
not boU. Stir it tmtil the heat has gone off,
and when cool put it into a glass dish, and in
a cold place. Serve when quite cold with
macaroons, whole or pounded, over the top.
Probable cost. Is. 6d., exclusive of brandy.
Sufficient for five persons.
Macaroni Pudding. — Simmer slowly
two ounces and a half of macaroni in a pint of
milk, sweetened with sugar, and the thin rind
of half a lemon. Put an edging of puif paste
round a pie-dish, and to the boiled macaroni
add four well-beaten eggs, a glassful of rum,
brandy, or wine✪ Macaroni Pudding, and another pint of milk.
Mix the eggs, brandy, and sugar together,
and add them to the macaroni. Bake in a
moderate oven for one hour and tbjee-quarters.
Probable cost, Is. Sufficient for four or five
persons.
Macaroni Pudding, Parisian.— Sim-
mer six ounces of macaroni for fifteen minutes
in water salted slightly. Drain, and cut it into
pieces of equal length. Grate two ounces of
Parmesan cheese, and mince the white moat of a
chicken, or the breast and merrj'thought of a
fine fowl, a slice or two of boded ham, quite free
from fat, a pinch of salt, if necessary, and a
very little pepper. Moisten the mince with a
cup of thick cream, and two table-spoonfiils of
rich gravy-. Stir the macaroni with the mince,
add ttie yolks of four eggs✪ Macaroni Pudding, Parisian, and the whites of
two, and steam for three-quarters of an hour
in a buttered mould. Servo with a rich veal
grav^', flavoured with onion and tarragon, and
more grated cheese in a dish. Sufficient for
three or fotir persons.
Macaroni Pudding, Plain.— Butter a ✪ Macaroni Pudding, Plain
Page 874 · 7 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 Pie. — Boil four ounces of macaroni in veal broth or beef bouillon, put part of it over the bottom of a pie-dish, and cover sparingly with grated cheese and an ounce of butter in small bits. Mince a shallot finely, and a few mushrooms ; mix some salt, a blade of mace, pounded, a little pepper, and a small jjinch of cayenne. Season a pound and a half of steak with these ingredients. Cut it from the fillet small and thin ; lay the steaks alternately with the macaroni into the dish, covering with macaroni and grated cheese. Run clarified butter over the top, and bake in a slow oven for an hour. Probable cost of beef, Is. 4d. per pound. Sufficient for three or four persons.
Macaroni, Portuguese, Sweet.—
Soak three ounces of macaroni for an hour before it is required to be prepared. Put it into a bowl, and throw a quart of cold water over it. When wanted, drain on a sieve, and when dry, put it into an enamelled saucepan, to simmer over a slow fire, with a quart of milk and an inch of vanilla to flavour. Stir it occasionally to prevent its sticking to the bottom of the pan, and remove the vanilla as soon as the flavour has been imparted. The macaroni will require nearly two hours to simmer. Sweeten with four ounces of loaf sugar, and stir until dissolved, then draw it from the fire, and add, separately and slowly, five eggs, well beaten, and, lastly, when again heated to the boiling point, a glass of brandy or rum, and a small cup of thick cream. The macaroni must not boU. Stir it until the heat has gone off, and when cool put it into a glass dish, and in a cold place. Serve when quite cold with macaroons, whole or pounded, over the top. Probable cost. Is. 6d., exclusive of brandy. Sufficient for five persons.
Macaroni Pudding. — Simmer slowly two ounces and a half of macaroni in a pint of milk, sweetened with sugar, and the thin rind of half a lemon. Put an edging of puif paste round a pie-dish, and to the boiled macaroni add four well-beaten eggs, a glassful of rum, brandy, or wine, and another pint of milk. Mix the eggs, brandy, and sugar together, and add them to the macaroni. Bake in a moderate oven for one hour and three-quarters. Probable cost, Is. Sufficient for four or five persons.
Macaroni Pudding, Parisian.— Simmer six ounces of macaroni for fifteen minutes in water salted slightly. Drain, and cut it into pieces of equal length. Grate two ounces of Parmesan cheese, and mince the white meat of a chicken, or the breast and merrythought of a fine fowl, a slice or two of boded ham, quite free from fat, a pinch of salt, if necessary, and a very little pepper. Moisten the mince with a cup of thick cream, and two table-spoonfuls of rich gravy. Stir the macaroni with the mince, add the yolks of four eggs, and the whites of
two, and steam for three-quarters of an hour in a buttered mould. Serve with a rich veal gravy, flavoured with onion and tarragon, and more grated cheese in a dish. Sufficient for three or four persons.
Macaroni Pudding, Plain.— Butter a
Records on this page
Macaroni PieMacaroni Pudding, with AlmondsMacaroni, Portuguese, SweetMacaroni PuddingMacaroni Pudding, ParisianMacaroni QuenellesMacaroni Pudding, Plain