Macaroni

Ingredients

• a pound of macaroni
• half a pint of good gravy or stock
• some grated Parmesan cheese
• sliced truffles
• a good Espagnole sauce

Method

1. 1

   Cook the macaroni in salt and water, drain it well, and put it back into the stewpan.

2. 2

   Pour over it half a pint of good gravy or stock, and simmer while shaking the stewpan occasionally.

3. 3

   When the gravy is absorbed, layer it on a dish with grated Parmesan cheese and sliced truffles, serving hot with more Parmesan on the side.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 359. The excerpt below is the record exactly as published.

macaroni: Take a pound of ma- caroni and three parts cook it in salt and water, after which drain it well in a colander, throw away the water, put the macaroni back again into the stewpan in which it has been dressed, pour over it half a pint of good gravy or stock, place the stewpan at the side of the fire where it may keep hot, simmer, simmer, simmer and al- ways simmer, and from time to time shake the stewpan so that the maca- roni may be turned about, but be careful not to break it; when the gravy is entirely absorbed by the macaroni, put it in layers on a silver dish (this, of course, is a question of rank, earthenware doing just as well, perhaps better), between each layer spread some grated Parmesan cheese, with sliced truffles mixed with a good Espagnole sauce

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