pescatariannut-freeegg-freesoy-free
Fish with Macaroni and Tomatoes
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 262. The excerpt below is the record exactly as published.
a medium-sized cooked whiting into flakes, carefully removing the skin and bones; make hot in the sauce, but take care that the latter does not boil after the lemon juice has been added, otherwise it will curdle. Fish with Macaroni and Tomatoes. Take a cooked whiting and divide into flakes, heat in a saucepan with melted butter sauce. Put a large tablespoonful of finely-minced onion into a frying-pan with an ounce of but- ter, and cook gently for eight minutes, taking care that it does not acquire more than a pale golden brown ; then add a few to- matoes which have been sliced (rather thickly), and cut into small pieces; season with pepper and celery salt, and directly the tomatoes begin to get tender, stir in a tablespoonful of chopped parsley and remove from the stove. Add the mixture to the hot fish, and mix altogether. Have ready some well- boiled macaroni, which has been cut into pieces of about an inch in length; add a small piece of butter to it, and season with salt and pepper; put a layer of the macaroni on a hot dish, then cover it with a layer of the fish, and so on alternately until you have a good pile. Scatter browned breadcrumbs
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