Baked Spaghetti with Cream Gravy

Ingredients

• one-half pound of spaghetti
• one and one-half pints of milk
• three tablespoons of flour
• three scant tablespoons of butter
• three tablespoons of grated cheese
• salted water
• pepper to taste

Method

1. 1

   Boil salted water and add spaghetti without breaking.

2. 2

   Whirl with a fork to separate, boil for 20 minutes.

3. 3

   Drain and rinse with cold water.

4. 4

   For the gravy, mix flour and butter until smooth, then stir into boiling milk until cooked.

5. 5

   Add cheese, pour over spaghetti, sprinkle more cheese on top, and bake until browned.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 51. The excerpt below is the record exactly as published.

one-half pound of spaghetti will be required. Have ready a kettle full of boiling water, salted. Take the spaghetti all up together, in the long sticks without breaking. Hold the ends in the boiling water; in an instant it will all go down into the water. Whirl it round and round with a fork to thoroughly separate it, then allow it to boil hard for twenty minutes. When done, put it in a colander and pour cold water through it (this is called blanching). After it is drained, put it into the dish in which it is to be baked. For the Cream Gravy. Put one and one-half pints of milk on in double boiler. Stir smoothly together three tablespoons of floul 128 The Queen Cook Book and three scant tablespoons of butter. When smooth, stir carefully into the boiling milk, stirring till Hour is cooked. Then add three tablespoons of grated cheese

Cook this with the app: pantry check, scaling, and the assistant.