Chicken and Macaroni

Ingredients

• one pound of white meat
• a little veal or chicken stock
• salted water
• half a teacupful (a tablespoonful and a half) of thin cream or bechamel sauce
• minced ham or tongue
• mushroom peelings fried

Method

1. 1

   Mince meat finely and simmer in stock if fresh.

2. 2

   Cook macaroni until soft, cut into small pieces, and mix with meat.

3. 3

   Dredge flour, add cream or sauce, and serve hot.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 184. The excerpt below is the record exactly as published.

Chicken and Macaroni. — ( Family Recipe.) — Mince one pound of white meat as finely as possible. If the meat is fresh simmer it gently in a little veal or chicken stock for three- quarters of an hour. But if it has already been cooked it will only require warming up in a little stock. Simmer some macaroni in salted water till it is quite soft, and cut it into bits the third of an inch in length. Add the macaroni to the meat, dredge a little flour into the pan, and add half a teacupful (a tablespoonful and a half) of thin cream or bechamel sauce. Minced ham or tongue should be cooked with the meat, also the remains of a sweetbread if available. Flavour with mushroom peelings fried

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