Macaroni (Italian Method, No. 2)

Ingredients

• Macaroni, 1/2 pound
• Chopped meat, 2 pounds
• Tomatoes, 1 quart
• Onions, chopped, 3
• Butter, 1/2 cup
• Cream, 1/2 cup
• Grated cheese

Method

1. 1

   Cook the meat, tomatoes, and onions together with 1/2 pint of water for 3 hours.

2. 2

   Then pass it through a colander.

3. 3

   After the macaroni has been boiled and blanched, put it into the mixture, and add salt, and allow it to simmer for half an hour.

4. 4

   Then add the butter and cream, and serve hot, accompanied by grated cheese.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 36. The excerpt below is the record exactly as published.

Macaroni, 1 pound, Tomato sauce, 1 gill, Madeira, 1 gill, Parmesan cheese, 14 pound. Nutmeg, pepper. Cook the macaroni in salted water for 30 minutes, without breaking it. Drain, and put into a saucepan with the tomato sauce and the Madeira, and add the cheese and seasoning, and cook slowly for 10 minutes, tossing frequently. Serve with the grated Parmesan cheese. ITALIAN METHOD, NO. 2 Macaroni, i/^ pound, Chopped meat, 2 pounds, Tomatoes, 1 quart. Onions, chopped, 3, Butter, % cup, Cream, i/^ cup. Grated cheese

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