Macaroni-and-Meat Pie

Ingredients

• a quarter of a pound of macaroni
• a quart of any kind of cold meat
• a table-spoonful of flour
• two of butter
• a cupful of bread crumbs
• about three teaspoonfuls of salt
• half a teaspoonful of pepper

Method

1. 1

   Boil macaroni for twenty minutes.

2. 2

   Rub butter and flour together, add water from macaroni, and season.

3. 3

   Layer macaroni, sauce, and meat in a dish, finishing with bread crumbs.

4. 4

   Bake slowly for half an hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 130. The excerpt below is the record exactly as published.

Macaroni-and-Meat Pie. A quarter of a pound of macaroni will be needed for this dish, as well as a quart of any kind of cold meat, a table-spoonful of flour, two of butter, a cupful of bread crumbs, and salt and pepper for seasoning to suit the taste. Boil the macaroni rapidly for twenty minutes in two quarts of water. Eub the butter and flour together, and gradually add to this paste one generous pint of the water in which the macaroni was boiled. Season well with salt and pepper. Put a layer of the macaroni into an escalop dish, and season well. Cover with a part of the sauce made of the butter, flour, and water, and then add a layer of meat, well seasoned. Continue putting in these alternate layers — macaroni, sauce, meat, and sauce — until all the materials have been used. Cover the last layer with the bread crumbs, and bake slowly for half an hour. For the quantities of materials named, the amount of seasoning required is about three tea- spoonfuls of salt and half a teaspoonful of pepper

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