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Macaroni and Bacon
From A year's cookery, 1880
Serves 2
Good macaroni should not be allowed to get pulpy.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 43. The excerpt below is the record exactly as published.
Macaroni and Bacon. — Take the remains of the pig’s cheek. It is probable that there will be a portion which is scarcely fit to send to table. About two ounces of this may be taken for the macaroni, and the remainder can be used for breakfast. If none is left, one rasher of bacon, weighing about two ounces, may be used instead in each instance. Cut the bacon into small pieces. Wash half a pound of Naples macaroni, break it up, and throw it into boiling water which has a lump of butter in it. Let it boil for twenty minutes, then throw the water away, and pour in its place a pint of nicely seasoned stock (February 13tli) ; let it boil till tender; when it is soft, without being broken, toss it lightly with a little pepper
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