Macaroni with Beef
From The encyclopaedia of practical cookery, 1892
Serves 3
Ensure the meat cooks before the crust browns.
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 409. The excerpt below is the record exactly as published.
lib. of Macaroni into boiling salted water, and boil until tender. Trim off all the fat, skin, and gristle from lib. of raw beef-steak, and cut the meat into rather small pieces. Put a layer of the Macaroni at the bottom of a pie-dish, then a layer of the meat, dust over with salt and pepper, and strew a small quantity of finely-minced onion over it. Put in another layer of Macaroni, next a layer of meat and seasoning, and so on until the dish is full ; pour in a small quantity of water, and cover the whole with a good pie-crust
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