Macaroni (Mexico)

Ingredients

• Macaroni, 1/2 pound
• Lard, 1 tablespoon
• Pork-chops, 2
• Tomatoes, 1 pint
• Green pepper, cut fine, 1
• Onion, 1, large
• Salt

Method

1. 1

   Heat the lard in a frying-pan, lay in the pork-chops, and turn frequently till seared.

2. 2

   Continue to cook, till very brown.

3. 3

   Add the vegetables, and the salt.

4. 4

   Cover the pan, and stew slowly till the meat is in rags.

5. 5

   Then put it through a coarse sieve, and keep hot till needed.

6. 6

   Boil the macaroni for 30 minutes and when drained, and blanched, place in a colander over hot water for 10 minutes, or till steaming, then turn it into a deep dish, and pour over it the sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

salted water. To keep the tubes of the macaroni from sticking together, the water must be kept at a galloping boil, as with rice. When it is done, it should be turned into a colander, and thoroughly rinsed under the cold-water tap, to remove the loose, pasty starch on the outside of the tubes. After drain- ing it can be creamed, or finished in any desired way. Each nation has a different way of preparing macaroni. Here are a number of desirable receipts: 103 MACARONI AROUND-THE-WORLD COOK BOOK ITALY 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 the meat, tomatoes, and onions together with % pint of water, for 3 hours. Then pass it through a colander. 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. Then add the butter and cream, and serve hot, accompanied by grated cheese. SPAIN Boiled macaroni. Flour, 1 tablespoon. Butter, 1 tablespoon, Stock, or thin beef juice, 1 cup, Salt, 1 teaspoon, 104 MACARONI AROUND-THE-WORLD COOK BOOK Chopped onion, Chilli sauce, Chopped meat. Make a sauce from the flour, butter, and stock, and season with salt. In the bottom of a baking-dish place a layer of cold, chopped meat, then a layer of boiled macaroni, a sprink- ling of Chilli sauce and chopped onion, and continue this order till the dish is full, the last layer being of macaroni. Pour the sauce over, and bake in a hot oven for 40 minutes. MEXICO Macaroni, i/j, pound, Lard, 1 tablespoon, Pork-chops, 2, Tomatoes, 1 pint, Green pepper, cut fine, 1, Onion, 1, large

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