Macaroni (Scalloped)

Ingredients

• Three ounces Bread-crumbs
• Break the macaroni into two-inch lengths
• Now add the milk
• Pepper
• a third part of the Parmesan
• the butter broken up into small pieces

Method

1. 1

   Break the macaroni into two-inch lengths and boil in plenty of fast boiling water for half an hour.

2. 2

   Drain and add milk with pepper, boil quickly, then simmer for another half-hour.

3. 3

   Peel and slice onions, boil until tender, drain and chop.

4. 4

   Skin tomatoes by boiling, slice them.

5. 5

   Butter a baking dish, scatter bread-crumbs, layer macaroni, Parmesan, onions, tomatoes, and remaining macaroni.

6. 6

   Cover with half the Parmesan, then bread-crumbs, remaining Parmesan, and butter.

7. 7

   Bake for about twenty minutes in a hot oven until brown.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 30. The excerpt below is the record exactly as published.

Three ounces Bread-crumbs. Pepper. Break the macaroni into two-inch lengths and throw it into plenty of fast boiling water and let it boil quickly, stirring occasionally, for half an hour, and then drain the water from it. Now add the milk with pepper and let it boil up quickly, and then simmer for another half-hour, when the macaroni should be quite tender. Stir very frequently to prevent it sticking to the pan. The onions in the meantime should have been peeled and sliced and boiled until tender, in plenty of water. They must then be drained and slightly chopped. The tomatoes also must be thrown into boiling water for a few seconds, and when removed the skins will come off* quite easily ; they must now be sliced. Now butter a good sized French baking-dish and scatter in some bread-crumbs ; shake out all that do not stick to the butter. Place a layer of the macaroni at the bottom of the dish and scatter over it a third part of the Parmesan. Over that place the chopped onions and then the sliced tomatoes, and then the remainder of the macaroni. Cover this with half the remaining Parmesan, and over that scatter the rest of the bread- crumbs. Now scatter the last of the Parmesan, and over that the butter broken up into small pieces, and 54 THE APSLEY COOKERY BOOK place over the top. Bake for about twenty minutes in a hot oven; it should be a rich brown all over. This is an excellent dish and well repays the cook’s trouble, if attention is paid to all the details. If Genoa macaroni is used it requires a longer time to prepare than Naples. Twenty minutes in the water is long enough for Naples. (See “ Hints on Cooking ”.) 97. Macaroni (Scalloped). Macaroni may be prepared exactly as in the pre- ceding recipe ; but instead of putting it into a French baking-dish it may be put in scallops, and the same directions followed. 98. Macaroni Scallops (No. i). Ingredients . Two ounces pipe Macaroni. Four ounces Parmesan Cheese. Two ounces Butter, or Albene. Six Scallop shells. Two tablespoonfuls Tomato Sauce. Pepper

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