Macaroni with Fried Onion

Ingredients

• a pound of macaroni
• an onion
• a little butter

Method

1. 1

   Boil the macaroni in water or stock until tender.

2. 2

   Drain and place in a dish.

3. 3

   Slice and chop the onion finely, then fry it in butter until just on the point of turning brown.

4. 4

   Remove the onion and add it to the macaroni.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 134. The excerpt below is the record exactly as published.

a pound of macaroni, wash it thoroughly, and let it boil in plain water till it is tender ; a little salt should be added to the water. A still better method would be to boil the macaroni in a little greasy stock. The water that has been used for boiling a ham, a piece of pickled pork, or a piece of bacon, etc. , would do very well for the purpose. When the macaroni is tender, drain off the water, and turn the macaroni into a dish. Add to it a good-sized spoonful of tomato sauce or some of the conserve of tomato. A little butter should also be added, and a little grated Parmesan cheese. Parmesan cheese, which is an Italian cheese, is best suited for the purpose ; it can be obtained in bottles. There is no doubt that Parmesan cheese is superior to every other kind of cheese. Francatelli recommends a mixture of Parmesan cheese with an equal quantity of Gru- yhre. In English homes housekeepers will find macaroni a very cheap and use- ful form in which they can use up the remains of all kinds of cheese used for the table. Grated cheese is an extremely economical dish, as well as a very sim- ple one ; because if cheese is not used in this way it will be thrown away. All housekeepers know that there are times when cheese gets into a state in which it is impossible to send it to table as it is. Too often — and I fear it is owing to teither ignorance or indifference — the remains of cheese are absolutely wasted. A dish of macaroni served at the com- mencement of dinner, as I have de- scribed, will be found to be an immense saving, as after a good plate of a tempt- ing dish of this description it will be found that very much less meat is eaten. Unlike meat, macaroni increases in weight by cooking, owing to the mois- ture it absorbs. A leg of mutton, weigh- ing ten pounds uncooked, will weigh considerably less than ten pounds after being roasted or baked. A very great amount of moisture will escape in the form of steam, and a considerable amount of fat leaves the meat of course in the shape of dripping. On the other hand, macaroni which weighed a pound at the grocer’s, after cooking will be found to have very much increased in weight and bulk. I would here remind housekeepers that it can be bought at the rate of sixpence a pound. There is a very general impression that macaroni is an expensive article. It is only wheaten Hour in a very dry state, and consequently very light. When, how- ever, it is soaked and boiled in either stock, water, or milk, the weight in- creases very materially, and house- keepers will be astonished to find how much can be made out of a pound of macaroni when cooked. Probably one difficulty in the way of the receipt I have just given is the tomato sauce. Unfortunately we all know that in this country housekeepers protest against all kinds of novelties. To buy a bottle of tomato sauce seems to them an unneces- sary extravagance. I will therefore give one other method of cooking macaroni, which is not so general or so good as the previous one. Proceed as follows Boil the macaroni in water — or, still better, stock — till it is tender ; dram it, and place it in a dish. Then slice up an onion

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