Macaroni Cooked in Stock

Ingredients

• four ounces of Macaroni
• three pints of boiling water
• a pint of good stock
• a saltspoonful of salt
• half that quantity of pepper
• half a teaspoonful of flour
• half a teaspoonful of Liebig’s Extract

Method

1. 1

   Put the Macaroni into boiling water and boil for ten minutes.

2. 2

   Drain and place in a stewpan with stock.

3. 3

   Add salt and pepper, and let simmer until tender, about half an hour.

4. 4

   Thicken the remaining stock with flour and Liebig’s Extract, then pour over the Macaroni.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 284. The excerpt below is the record exactly as published.

Macaroni Cooked in Stock. — (Macaroni an jus. — Sir Henny Thompson's Recipe.) — Put four ounces of Macaroni, as little broken as possible, into three pints of boiling water. Boil it for ten minutes. Pour off all the water, and put the Macaroni into a stewpan with a pint of good stock. Add a saltspoonful of salt, and half that quantity of pepper. Let the Macaroni simmer till tender at the side of the stove. It is never to be soft or flabby. About half an hour, not more, will cook the Macaroni. Thicken the remaining stock with flour baked quite brown, and half a teaspoonful of Liebig’s Extract

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