Macaroni au Gratin

Ingredients

• three ounces of Macaroni
• half an ounce of cheese
• half an ounce of butter
• a dessertspoonful of raspings

Method

1. 1

   Boil the Macaroni until tender, then drain.

2. 2

   Place in a fire-proof dish, dust with cheese and raspings, pour melted butter over, and bake until lightly colored.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 285. The excerpt below is the record exactly as published.

Macaroni au Gratin. — Everybody is familiar with the time-honoured stand-by of the English cook, the indigestible mass called Macaroni Cheese, which, heavy enough when it left the kitchen, becomes still more sodden by waiting and cooling iD the dining-room. All Macaroni should be served as hot as possible, and Macaroni au Gratin is best sent in a hot dish with a spirit-lamp underneath, so that it keeps bubbling whilst being helped. Prepare the three ounces of Macaroni by boiling it in boiling water till tender. Drain it thoroughly. Turn the Macaroni out into a hot fire-proof china dish, dust over it half an ounce of cheese with a dessertspoonful of raspings. Dry Cheddar cheese answers well. Pour over it half an ounce of butter

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