Macaroni Pie
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 407. The excerpt below is the record exactly as published.
Macaroni Pie. — (1) Tut the required quantity of Macaroni into a saucepan with a little butter and water or broth, and stew it ; strain, cut it in pieces, and place them at the bottom of a dish, intermixing with small balls made with pounded ham and butter. Cut off some fillets from any cooked game, and have ready a few blanched and stewed cocks’ combs or imitation ones cut out of ox- palates, also a sweetbread cut in dice, and some mush- rooms
Cook this with the app: pantry check, scaling, and the assistant.