Macaroni au Gratin

Ingredients

• ½ lb. macaroni
• 1 pt. white stock
• 1 onion
• 2 cloves
• Seasoning
• A small bunch of herbs
• 4 to 6 oz. grated Gruyere cheese
• 2 table-sps. bread-crumbs
• A little butter

Method

1. 1

   Put the stock into a stewpan with the onion stuck with cloves and a small bunch of herbs.

2. 2

   Bring to the boil and throw in the macaroni broken in small pieces.

3. 3

   Cook until tender and the stock is absorbed, adding more stock or water if necessary.

4. 4

   Remove the onion and herbs, season, and layer macaroni and cheese in a greased fireproof dish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 600. The excerpt below is the record exactly as published.

Macaroni au Gratin. It may then be served as a luncheon or supper dish. Probable cost, 5 d. or 6 d. 1609. Macaroni and Cheese (Macaroni au Gratin) \ lb. macaroni. 2 oz. butter. £ lb. grated cheese. A little made mustard. Pepper and salt. 1 table-sp. bread-crumbs Boil the macaroni as directed in Recipe 1606, and drain it well. Melt the butter in a stewpan, mix into it a little made mustard, add the macaroni and most of the cheese, and season to taste with white pepper and salt. Toss all together over the fire until thoroughly mixed, and then turn the mixture into a greased fireproof dish. Mix the bread-crumbs with the remainder of the cheese and sprinkle them over the top. Pour over a little melted butter, or lay some on in small pieces, and brown in the oven or under the gas grill. Serve very hot. Time to cook, 20 to 30 minutes. Probable cost, 8 d. to lOd. 1610. Macaroni and Cheese Croquettes 2 oz. macaroni. 1 oz. butter. 1 oz. flour. 1 gill milk or stock. 1 yolk of egg. A little made mustard. 2 or 3 oz. grated cheese. Seasoning. A little flour. Egg and bread-crumbs. Boil the macaroni as in Recipe 1606, drain it, and let it dry for a short time. Then chop it finely. Melt the butter in a saucepan, add the flour, and mix together until smooth. Then pour in the milk, and stir over the fire until the mixture thickens and begins to draw away from the sides of the saucepan. Remove the pan from the fire, and add the macaroni, grated cheese, seasoning, and yolk of egg. Mix all together, and turn out on a plate. Smooth the mixture over with a wetted knife, and set aside to cool. Then divide it into 8 or 10 equal-sized pieces, and form each portion into a cutlet shape, using a little flour to prevent the mixture from sticking to the board. Then egg and bread-crumb them, and fry in boiling fat to a golden brown. Drain well on kitchen paper, and stick a small piece of uncooked macaroni into the end of each to imitate the bone. Dish in a circle on a hot dish with a dish paper under them, and garnish with parsley. Notes. — Finely-chopped ham and a little parsley may be used in place of the cheese if preferred. Tomato sauce may be served separately. Probable cost, 7 d. 1611. Macaroni au Gratin | lb. macaroni. 1 pt. white stock. 1 onion. 2 cloves. Seasoning. A small bunch of herbs. 4 to 6 oz. grated Gruyere cheese. 2 table-sps. bread- crumbs. A little butter

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