Macaroni a la Neapolitaine

Ingredients

• lib. of Macaroni
• 6oz. of cheese
• rich brown gravy
• fresh butter

Method

1. 1

   Boil Macaroni in salted water for 30 minutes, drain.

2. 2

   Layer Macaroni and cheese in a dish, pour over hot gravy, melt butter and pour over top, 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 Neapolitaine. — (1) Have a saucepan of boiling water on the fire, and put into it 1 heaped table- spoonful of salt ; as soon as it boils up again, throw in lib. of Macaroni, let it boil for thirty minutes, and then drain in a colander. Grate 6oz. of cheese ; put a layer of the boiled Macaroni into a deep dish, sprinkle it with grated cheese, then add another layer of Macaroni, again sprinkle with cheese, and so on till the dish is full. Pour over it some hot gravy. Melt before the fire Jib- of fresh butter, pour it over the top, and serve as hot as possible. (2) Put a layer of boiled Macaroni at the bottom of a dish, season with salt and pepper, cover with a layer of grated Parmesan cheese, and continue in this way until three layers of each have been used, having the last layer of cheese. Pour round a rich brown gravy

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