Italian Macaroni

Ingredients

• 1 lb. of Macaroni
• 4 oz. of butter
• the yolks of six eggs
• about 1 lb. of cold veal or chicken

Method

1. 1

   Boil Macaroni in broth, drain.

2. 2

   Beat butter and eggs, layer in a pudding-basin with Macaroni and minced meat.

3. 3

   Bake and serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 409. The excerpt below is the record exactly as published.

lib. of Macaroni into boiling salted water, and boil until tender. Trim off all the fat, skin, and gristle from lib. of raw beef-steak, and cut the meat into rather small pieces. Put a layer of the Macaroni at the bottom of a pie-dish, then a layer of the meat, dust over with salt and pepper, and strew a small quantity of finely-minced onion over it. Put in another layer of Macaroni, next a layer of meat and seasoning, and so on until the dish is full ; pour in a small quantity of water, and cover the whole with a good pie-crust. Make a small hole in the top, brush the pie over with a paste-brush dipped in beaten yolk of • egg, and bake ; the oven should not be too hot, as the meat should cook before the crust browns. When ready, stand the pie-dish on a flat dish, and serve the pie while hot. (7) Italian. — Put Jib. of Macaroni into a saucepan, cover it with clear broth, and boil for fifteen minutes, or until somewhat swollen, but not soft, then turn it on a colander and drain. Warm 4oz. of butter, then beat it well, adding the yolks of six eggs one at a time. Finely mince about fib. of cold veal or chicken

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