Macaroni

Ingredients

• macaroni
• a small quantity of butter
• some chopped parsley

Method

1. 1

   Break the macaroni into pieces about two inches long and stew in salted boiling water for twenty minutes or until tender.

2. 2

   Drain carefully and re-warm with a small quantity of butter, sprinkle with chopped parsley, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 108. The excerpt below is the record exactly as published.

MACARONI. 263 and wrap in paper ; taking care to pinch over the ends of the paper, so that the sauce may not run out. Warm them through in the oven. Cheese Canapes. Cut into any form thin sHces of stale bread ; fry Hghtly in butter ; cover each canape (or cushion) with some grated Parmesan cheese which has been stirred with mustard and pepper ; set them before a hot fire till the cheese is dissolved. Dish up on a folded napkin ; serve hot, as all dishes in which there is cheese are ruined by being served tepid. Macaroni. The preliminary process is in all cases to break the macaroni into pieces of a moderate length, about two inches, and to stew it in salted boiling water for twenty minutes, or till it is tender, but not split open. It must then be allow^ed to drain, and as each piece has water in the inside of the tube, the draining must be very carefully attended to. In dressing macaroni it should be first boiled till tender, which is ascertained by trying if the paste breaks with its own weight. If a simple dish is desired, re-warm the macaroni with a small quantity of butter, which must not be allowed to do more than melt. Sprinkle some chopped parsley

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