Chicken and Macaroni

Ingredients

• a chicken
• half a pound of pipe macaroni
• a lump of butter
• a large onion
• a quarter of a pound of Parmesan cheese
• a little salt
• a little pepper
• milk

Method

1. 1

   Boil chicken.

2. 2

   Boil macaroni in water with butter for 15 minutes, then drain and boil in milk with onion, salt, and pepper until tender.

3. 3

   Grate cheese over macaroni, serve with chicken on top.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 367. The excerpt below is the record exactly as published.

half a pound of pipe macaroni, and boil it in water ■with a lump of butter in it. When it has boiled a quarter of an hour, drain it, and sub- stitute milk for the water, with a large onion stuck with cloves, and a little salt and pepper. Boil until the macaroni is tender but unbroken, then grate over it n quarter of a pound of Parme- san cheese. Lay the chicken, which ought to be just cooked, on a dish, put the macaroni and cheese over it, and serve as hot as possible. Time to boil the macaroni the second time, half an hour ; to boil the chicken, half an hour. Sufficient for four persons. Probable cost, chicken, 2s. 6d. Chicken and Macaroni Pudding.— . Boil three ounces of pipe macaroni in some nicely-iiavoured stock till it is tender but un- broken. Prepare the meat as in the last recipe, allowing six ounces of ham and six ounces of chicken to three ounces of macaroni. Mix them well together, and add a well-beaten egg, and a inece of butter about the size of an egg. Pour the mixture into a buttered mould, tie it in a cloth, boil or steam it, and when ready serve it as hot as possible. Time to boil, one hour. Probable cost, 6d. , exclusive of the cold meat. Sufiicicnt for fom- persons. Chicken and Rice Pudding.— Cut the meat from the remains of a cold fowl, and take half its weight in ham. Free it from skin and gristle, and pound it in a mortar, with a little salt, white pei32)er, and pounded mace. To one pound of fowl, and half a pound of ham, allow a cupfid of rice. Boil this in some nicely- flavourGd_ stock till it is sufficiently cooked, then di-ain it, and add to it a cupful of new milk and the pounded meat. Stir these well together. Put the mixtnre into a buttered mould, di-edgc a little flour over the top, tie it in a floui-cd cloth, and boU it for an hour, taking care that the water in the saucepan does not reach as high as the top of the mould. Serve with mushroom or oyster sauce. Probable cost, 6_d., exclusive of the cold meat. Sufficient for six persons. Chicken and Sweetbread Pie.— Line a deep ])ie-dish with a good crust, and spread a layer of forcemeat on it. Put over this alter- nate layers of chicken cut into neat joints, and sweetbread cut into small pieces, both seasoned "with salt and cayemic ; sprinkle over each layer a few mushrooms and truffles chopped small. When the dish is nearly full, put some slices of hard-boiled egg over the top, pour a little gravj- over the meat, cover the dish with the same crust that it was lined with, brush it over with beaten egg, and bake it in a good oven. Just before serving, make a hole in the top and pour in some good gravy. Time to bake, one hour and a half. Probable cost, chickens, 2s. 6d. each. Sufficient, a pie made with two chickens for sLx persons. Chicken and Tongue with Caidi- fiowers (a handsome supper dish). — Boil a tongue and two chickens according to the direc- tions given for both. Brush the tongue over w-ith glaze, place it in the middle of a large dish, and put a chicken

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