Macaroni a la Milanraise

Ingredients

• Cut a piece of lean veal
• 2oz. of raw ham
• a chopped onion
• a carrot
• a sufficient quantity of butter
• 1 wineglassful of white wine
• a small bottle of tomato sauce
• a bunch of sweet herbs
• a few chopped mushrooms
• 1/2 oz. of butter
• the required quantity of Macaroni
• some ricotta (milk cheese)

Method

1. 1

   Cut veal and ham into pieces, fry with onion and carrot in butter until browned, add wine and stock to cover, herbs, tomato sauce, and mushrooms.

2. 2

   Stew for three hours, strain gravy, pound other ingredients, return to stewpan with gravy, boil for 20-30 minutes.

3. 3

   Boil and drain Macaroni, layer with ricotta and Parmesan, moisten with gravy, dust with cinnamon, cover, bake in slow oven for an hour, serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 402. The excerpt below is the record exactly as published.

Macaroni a la Milanraise. — Cut a piece of lean veal and 2oz. of raw ham into moderate-sized pieces, put them into a stewpan with a chopped onion and carrot and a sufficient quantity of butter, anil fry until nicely browned, adding 1 wineglassful of white wine and stock to cover. Put in a bunch of sweet herbs, including a few sprigs of parsley, a small bottle of tomato sauce, and a few chopped mushrooms. When boiling, move the stewpan to the edge of the fire, and stew the contents gently for three hours. Next strain the gravy through a fine sieve; put the other ingredients, with the exception of the bundle of herbs, into a mortar, and pound to a smooth paste ; then return the mixture to the stewpan with the gravy, and boil it gently for twenty or thirty minutes longer. Boil the required quantity of Macaroni and drain it thoroughly; cut some ricotta (milk cheese)

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