Custard of Macaroni
From The handy dictionary of cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 38. The excerpt below is the record exactly as published.
Custard of Macaroni. Boil a quarter of a pound of macaroni till soft ; beat up the yolks of two eggs with a tablespoonful of sugar; pour over them half a pint of boiling milk. Stir carefully till thick, do not allow it to boil. Grate three ounces of cheese. Cut up the macaroni into neat pieces ; put a layer into a dish ; pour over it a little custard ; sprinkle some grated cheese over this. Then add another layer of macaroni, custard, and cheese. Beat the whites to a stiff froth ; pile them on the top, and brown in the oven or before the fire. DOMESTIC COOKERY. 65 Custard Sauce. Place two well-beaten eggs in a bowl, with a tablespoonful of sugar, a little grated nutmeg; pour over them three- quarters of a pint of boiling milk ; the bowl should then be put. over a pan of boiling wafer and whisked till it is thick. Cutlets a la Reform. Take some nice-shaped cutlets from the back ribs ; scrape the bone quite clean about one inch from the top, and trim off all the fat ; toss each one in a beaten egg, with a little pepper and salt in it, then in a sheet of paper containing bread crumbs. Put two ounces of butter into a saucepan ; when the smoke rises from it, put in the cutlets and fry them a nice golden colour, seven to ten minutes, according to thickness. Keep them hot while you prepare the chips. Cut some white turnips and the red part of a carrot in thin strips j boil them separately. Fry some thin strips of ham the same size as the vegetables. Place these in the centre of the dish, and the cutlets, with frills in the top of bone, neatly round the reform chips : then pour round the following sauce : — Put into a stewpan two ounces of butter, one ounce of lean ham, finely cut up, with a small piece of turnip, carrot, onion, celery ; a bay leaf, a sprig of parsley, thyme, a blade of mace, twenty peppercorns, a wineglass of vinegar, half a wineglass of ketchup, Harvey’s sauce, one teaspoonful of anchovy sauce, one pint of brown stock, three teaspoonfuls of red currant jelly. Boil these alto- gether five minutes, strain round the cutlets, and serve hot. Cutlets a la Soubise. Take some cutlets from the back ribs ; trim neatly ; remove all the fat ; scrape the bone an inch from the end quite clean ; form them into a neat shape. Fry them a nice E 66 DOMESTIC COOKERY. brown on both sides, seven to ten minutes, in one ounce of butter ; remove them from the pan ; keep them hot while you prepare the gravy. Put into the pan in which the cutlets have been fried one ounce of flour, two tablespoonfuls of ketchup j next add half a pint of stock, a little pepper and salt ; stir to boiling ; simmer twenty minutes to reduce the gravy. This gravy should be poured round the cutlets, and the soubise sauce put in the centre. To prepare the soubise sauce take four onions prepared and sliced. Put them into a stewpan with one ounce of butter, pepper, and salt to taste ; a little nutmeg ; place them by the side of the fire to sweat (not brown). When they are ’ steamed soft, add one mealy potato or two mashed up and half a pint of milk
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