Macaroni with Beef-Steak
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons. Cost approximately 2s. if made with steak.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1112. The excerpt below is the record exactly as published.
A poimd of beef-steak will be sufficient for this quantity of macaroni. If preferred, fricasseed chicken, minced veal, sweetbread cut into dice, or mushrooms, may be substituted for the beef, but they must all be stewed in rich gmvy before they are put with the macaroni. Fill up the dish with alternate layers of macaroni and meat, and let the uppermost layer be ■ composed of macaroni ; sprinkle an ounce of Parmesan over the top, and pour over it half an ounce of clarified butter
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