Macaroni Au Gratin

Ingredients

• one pound of macaroni
• a pint of milk
• an ounce of grated cheese
• two ounces more of grated cheese
• a little grated nutmeg
• a little bread raspings

Method

1. 1

   Boil macaroni, strain, and return to saucepan with milk.

2. 2

   Add cheese and butter, mix well.

3. 3

   Pour into gratin-dish, sprinkle with cheese and bread raspings, bake until golden.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 25. The excerpt below is the record exactly as published.

o ounces of grated cheese, add a little more butter, toss it up gently, pour it into a hot dish, sprinkle a little more grated cheese and two or three table- spoonfuls of hot roast-beef gravy or brown sauce over it, and serve. 91. MACARONI A LA NAPOUTAINE. Cut one pound of leg of veal in thin slices of about six inches long by two wide, prepare about a quarter of a pound of veal or chicken stuffing (see Stuffing), and place it with a teaspoon in the centre of each slice of veal ; roll the slices round so as to enclose the stuffing, flour these and put them in a saut^-pan with two ounces of clarified butter, together with a calfs brains properly blanched and sliced ; fry the lot to a nice colour, then moisten with half a pint of good broth or gravy, and simmer till cooked and tender. Mean- time break one pound of macaroni in short pieces, boil and strain in the usual way ; put it in a stewpan with half a pint of good broth or gravy, simmer till nearly reduced; then add a little butter, two handfuls of grated cheese, and a little grated nutmeg; stir well, pour it into a hot dish with the veal and brains nicely and alternately arranged at PRACTICAL HOUSEHOLD COOKERY. 55 the top; sprinkle the remainder of the gravy out of the saute-pon over it, and serve with grated cheese apart 92. MACARONI AU 6RATIN. Boil one pound of macaroni in the usual way for a quarter of an hour or so ; strain off the water ; return the macaroni into the saucepan with a pint of milk ; boil till the milk is absorbed, then add an ounce each of grated cheese and butter ; mix well with the macaroni by shaking the sauce- pan and tossing it up. When well mixed pour it into a gra tin-dish I with two ounces more of grated cheese sprinkled over it, as well as a little bread raspings, grated nutmeg, and an ounce of butter divided in five or six pieces. Put the gratin-dish in a well-heated oven till it has attained a nice golden colour and serve in the gratin-dish. If preferred, the completion of the cooking of macaroni can be made in broth instead of milk. 98. MACARONI (COUNTRY STYLE). Cut about two pounds of the round or shoulder of beef in three-inch dice ; shred an onion and fry it in a fiying- pan with an ounce of butter ; when the onion is of a nice yellow colour, add the pi!9ces of beef to it and brown them for five minutes; after which, draw the pan away from the fira Take a good-sized pie- dish and half a pound of un- cooked macaroni ; break this in short pieces and divide it in three parts ; lay one part at the bottom of the pie-dish, nicely buttered ; then put the half of the meat and onions on this layer, season well with salt and pepper; make another layer of macaroni, place the remainder of the meat and onions on it, season as before, and cover these with the third part of macaroni; moisten the lot with broth three-parts full, cover the pie-dish closely with a plain 56 PRACTICAL HOUSEHOLD COOKERY. flour and water paste, or with another pie-dish turned over it, and put it in a well-heated oven for about an hour ; after which, remove the cover, sprinkle a little grated cheese over the top, and serve in the pie-dish. Note. — ^Tbe same thing can be done with mutton or veaL 94. MACARONI MILANAISE. Boil one pound of macaroni, strain, and cut it up in three-inch lengths, put it in a stewpan with three ounces of butter, four ounces of grated Gruj^re cheese, a little grated nutmeg

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