Macaroni (Country Style)

Ingredients

• about two pounds of the round or shoulder of beef
• shred an onion
• half a pound of uncooked macaroni
• season well with salt and pepper
• moisten the lot with broth three-parts full
• sprinkle a little grated cheese over the top

Method

1. 1

   Brown onion and beef, layer with macaroni in a pie-dish, season, moisten with broth, cover, and bake.

2. 2

   Remove cover, sprinkle cheese, and serve.

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 26. The excerpt below is the record exactly as published.

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

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