Macaroni with Cooked Tongue

Ingredients

• 1 lb of cooked tongue
• 1 oz. of butter
• 2oz. of grated Parmesan cheese
• 1 oz. of butter
• 2 table-spoonfuls of flour
• f pint of clear gravy

Method

1. 1

   Cut the cooked tongue into short strips, put them with the Macaroni into a stewpan, with the butter and Parmesan cheese, stir the mixture over the fire until hot, then move it to the side.

2. 2

   In another stewpan, melt the butter with flour until browned, then pour in the clear gravy gradually; continue stirring and boil for five minutes.

3. 3

   Turn the meat mixture onto a hot dish, pour the sauce over it, garnish with toast or fried bread, and serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 411. The excerpt below is the record exactly as published.

jib. of cooked tongue into short strips, put them with the Macaroni into a stewpan, with loz. of butter and 2oz. of grated Parmesan cheese, stir the mixture over the fire until hot, then move it to the side. Put loz. of butter and 2 table-spoonfuls of Hour into another stewpan, stir them over the fire until browned, then pour in gradually f pint of clear gravy

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