Entrée of Veal or Beef with Macaroni

Ingredients

• one pint of finely chopped meat
• one each of stewed tomato
• and boiled macaroni
• two small onions very fine
• a spoonful of butter
• a pinch of cayenne
• half a teaspoonful of salt
• Butter a pudding-dish
• a layer of bread-crumbs

Method

1. 1

   Fry minced onions in butter, mix with tomato, cayenne, and salt.

2. 2

   Layer bread-crumbs, meat, macaroni, and tomato in a buttered dish, finishing with bread-crumbs.

3. 3

   Dot with butter and bake for half an hour until brown.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 28. The excerpt below is the record exactly as published.

Entree of Veal or Beef, with Macaroni — One pint of finely chopped meat ; one each of stewed tomato and boiled macaroni. Mince two small onions very fine, and fry in a spoonful of butter; then mix with the tomato, adding a pinch of cayenne and half a teaspoonful of salt. Butter a pudding-dish and put a layer of bread-crumbs

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