Beef and Macaroni Stew

Ingredients

• about 1 oz. of butter
• a moderate quantity of tomato sauce
• 1 wineglassful of sherry
• a bunch of sweet herbs
• a sliced carrot
• a few mushrooms
• the required quantity of Macaroni
• plenty of grated Parmesan cheese

Method

1. 1

   Fry beef and onion in butter until browned.

2. 2

   Add tomato sauce, sherry, herbs, carrot, mushrooms, salt, and pepper.

3. 3

   Stew gently for 1.5 hours.

4. 4

   Strain the liquor, skim fat.

5. 5

   Boil Macaroni, mix with butter and cheese, cover with sauce, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 408. The excerpt below is the record exactly as published.

about loz. of butter, and fry until browned ; next pour in a moderate quantity of tomato sauce and 1 wineglassful of sherry, add a bunch of sweet herbs, a sliced carrot, a few mushrooms, salt and pepper to taste, and a small quantity of mixed spices. Stew the whole gently at the side of the fire for an-hour-and-a- half, then strain the liquor into a basin and skim off the fat. Have ready boiled the required quantity of Macaroni, drain it, put it into a saucepan with a good-sized lump of butter and plenty of grated Parmesan cheese

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