Lasagna a la Neapolitaine

Ingredients

• 1/2 lb. of rather fat bacon
• two chopped onions
• one clove of garlic
• 1/2 lb. of beef
• a small bottle of conserve of tomatoes
• 2 oz. of butter
• a lump of salt
• a small quantity of water

Method

1. 1

   Chop bacon, onions, garlic, and herbs; mince together.

2. 2

   Brown beef in a saucepan with the mince, moisten with water, add tomatoes, and simmer for one hour.

3. 3

   Strain and skim fat.

4. 4

   Boil lasagna in salted water, strain, and layer with butter and cheese in a dish.

5. 5

   Pour sauce over, top with cheese, and bake until browned.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 400. The excerpt below is the record exactly as published.

Lasagna a la Neapolitaine. — Finely chop Jib. of rather fat bacon, and mix with it two chopped onions, one clove of garlic, and parsley, thyme, and basil to taste ; then mince the whole. Cut lib. of beef into small pieces, put them into a saucepan with the mince, and stir the mixture over the fire until the meat is well browned ; moisten with a small quantity of water, add a small bottle of conserve of tomatoes, and let the whole simmer gently for one hour. If too thick, add more water, and season to taste with salt and pepper. Next strain the liquor and skim off all the fat. Break lib. of flat broad Macaroni, called lasagna, into pieces about 2in. long, throw them into a large sauce- pan full of boiling water, add a lump of salt, and stir con- tinually over the fire until tender, being very careful not to break the pieces. When cooked, pour over the Macaroni a jugful of cold water, then thoroughly strain it. Cover the bottom of a deep dish with 2oz. of butter broken into small pieces, put in a layer of the lasagna, over that strew grated Parmesan cheese, then put in another layer, and so on until all is used. Pour in the sauce, put a few pieces of butter on the top, and cover plentifully with grated Parmesan cheese. Put in a brisk oven for ten minutes, then, if not sufficiently browned, pass the salamander over it. Serve, while very hot, in the dish in which it was cooked. Macaroni a la Bolognese. — Break some lasagna or Macaroni into convenient lengths, and boil in salted water. Tho- roughly wash sufficient spinach, using plenty of water, as it is very gritty ; plunge it into a saucepan of boiling water with a lump of salt, and boil until tender. Well drain the spinach, pass it through a fine hair sieve, and put it into a stewpan ; moisten with a small quantity of rich veal gravy, and stir it over the fire for a few minutes. When the Macaroni is cooked, drain it, arrange on a deep dish in alternate layers with the spinach, strewing plenty of grated Parmesan cheese between each layer, cover the dish, and place it in a moderately hot oven for about three- quar ters- of-an-hour. When ready, serve the Macaroni very hot in the dish in which it was cooked. Macaroni a la Creme. — Boil in plenty of salted water for three-quarters-of-an-hour |lb. of Macaroni, adding Joz. of butter and one onion stuck with two cloves. Drain well, and put it back into a saucepan with Jib. each of butter, grated Gruyere cheese, and grated Parmesan cheese, J of a pinch of nutmeg, and a pinch of pepper. Moisten with J pint of white broth and 4 table-spoonfuls of cream. Cook all together for five minutes, stirring well, and when the Macaroni is soft and ropy, dish it up, and serve. Macaroni a la Genevois. — Boil half-a-dozen fresh pork sausages in stock ; when cooked, drain, and let them get cold. Boil the required quantity of Macaroni in salted water, and when very tender turn it on to a sieve to drain. Cut the sausages in slices, and arrange them with alternate layers of the Macaroni on a deep dish, strewing grated Parmesan cheese between each layer. Pour over the contents of the dish some nicely-flavoured rich veal gravy, cover the dish, and put it in a slow oven for about one hour. Serve the Macaroni very hot in the dish in which it was cooked. Macaroni au Gratin. — (1) Put 9oz. of Macaroni (not broken up) into a saucepan with boiling salted water, and when done, drain, put it into a stewpan, add a little pepper ami grated nutmeg to taste, and thicken with a few table- spoonfuls of bechamel sauce. Warm this up on the fire for a few minutes, take it off, toss the pan, and add ^lb. of butter, 2oz. each of grated Parmesan and Gruyere cheeses, and pour the whole on a gratin-dish. Sprinkle with a little more cheese, and gratinate for twenty or twenty-five minutes in the oven, then serve. For details respecting Culinary Processes, Utensils, Fauces, etc., referred to, see under their special heads. TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 88G Macaroni — continued. (2) Mix a little flour in 1 b teacupfuls of milk or cream, work in Joz. of butter

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