Beef and Macaroni

Ingredients

• 2 large onions
• a small fillet of the rump, about 1½ pound
• 2 pints of water or stock
• half a pound of macaroni
• about 2½ ounces of grated Parmesan cheese
• a little butter

Method

1. 1

   Slice and fry the onions in butter until thoroughly cooked.

2. 2

   Lard the beef and place it in a stewpan with the onions and water or stock.

3. 3

   Simmer gently for 2 hours.

4. 4

   Add macaroni and stew for another 35 minutes.

5. 5

   Remove the beef and serve with gravy.

6. 6

   Strain the macaroni, return it to the fire with butter and Parmesan, stir for 2 minutes, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 33. The excerpt below is the record exactly as published.

Beef and Macaroni. Slice 2 large onions and fry them very thoroughly in a little butter. Have a small fillet of the rump, about IJ pound ; lard it; put it in the stewpan, with the onions and 2 pints of water or stock. If you use water, you must add a few vegetables. Simmer gently for 2 hours ; now add half a pound of macaroni, and stew gently for another 35 minutes. Take out the MEATS AND BIRDS. 95 beef and dish it up with some of the gravy. Stiain the macaroni; put it back on the fire, with a small lump of butter and about 2 J ounces of grated Parmesan chees

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