Macaroni with Oysters

Ingredients

• 1 lb. of Macaroni
• 1.5 breakfast-cupfuls of bearded oysters
• 2oz. of butter
• 1 tablespoonful of flour
• 1 pint of milk
• two eggs
• salt
• pepper

Method

1. 1

   Boil the macaroni, strain, and layer with oysters and butter in a dish.

2. 2

   Mix flour with milk, add eggs, and pour over the layers.

3. 3

   Bake until set.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 406. The excerpt below is the record exactly as published.

Alb. of Macaroni, put it into a saucepan with cold water to cover, and boil for a-quarter-of-an-hour. Then drain the Macaroni as dry as possible and leave until cold. Chop very finely 111), of any cold cooked meat, mix with it 1 teacupful of finely-grated breadcrumb, 1 scant dessert- spoonful of salt, and 1 saltspoonful of pepper. Thickly butter the interior of a basin ; cut the Macaroni into pieces about lin. long, put a layer of it in the basin, next a layer of the chopped meat and crumbs, then a layer of Macaroni, and so on until the basin is filled. Pour in 1 teacupful of milk ; when that is absorbed, lay a sheet of paper over the top of the basin, twist the edges underneath the rim to fix them, stand the basin in a saucepan with boiling water to three-parts its height, and boil gently for an-hour- and-a-half. More boiling water may be poured in as the quantity diminishes, care being taken not to let it enter the top of the basin. When cooked, turn the shape out of the basin on to a folded table-napkin or an ornamental dish-paper spread over a dish, and serve. (3) Cut into small pieces either some veal, mutton, or beef, put it into a saucepan with a small quantity of water, and stew gently for half-an-hour ; mix in a few table- spoonfuls of tomato sauce, season to taste with salt and pepper, and leave at the edge of the fire until tender. Put the required quantity of Macaroni into a saucepan contain- ing boiling water, boil quickly for twenty minutes, then drain the Macaroni and mix it with the meat ; cut two or three slices off a tin loaf, remove the crust, and toast the bread lightly on both sides. Place the toast on a hot dish, turn the Macaroni and meat over it, and serve. Macaroni with. Oil (GERMAN). — Break the required quan- tity of Macaroni into convenient-sized pieces, put them in a stewpan with a sufficient quantity of milk to cook them, and boil gently until tender. Season to taste with salt and pepper, and when ready turn it on to a sieve to drain. Put it into a lined stewpan with a few table-spoonfuls of salad-oil and some grated Parmesan cheese, and toss it over the fire for seven or eight minutes. Turn the Macaroni on to a hot dish, garnish with a border of finely-grated tongue, and serve. Macaroni Omelet. — (1) Cut 2oz. of Macaroni into small pieces, put them into a saucepan of boiling salted water, and boil for fifteen minutes. Take them out,- drain, and put in a basin in a warm place. In the meantime, turn 1 breakfast-cupful of milk into a saucepan, boil, and add it Fig. 1107. Macaroni Omelet. gradually to 2 table-spoonfuls of flour, worked to a smooth paste together with a little cold milk. Stir vigorously, and add 3 table-spoonfuls of cream, two well-beaten eggs, 1 table-spoonful of minced parsley, 1 breakfast-cupful of Macaroni — continued. breadcrumbs, 1 saltspoonful of salt, a little pepper, and lastly the Macaroni. Put it in a well-buttered pie-dish, bake in a moderate oven for thirty minutes, turn it out on a dish (see Fig. 1107), pour a little brown sauce over, and serve. Macaroni with Oysters. — Boil lib. of Macaroni, broken up small, into a saucepan of boiling salted water for twenty or twenty-five minutes. Strain in a colander, and place a layer of it at the bottom of a deep dish ; put 1A breakfast- cupfuls of bearded oysters over this, next 2oz. of butter in small pieces, and salt and pepper, then more Macaroni and oysters, and finish with Macaroni at the top. Mix 1 table- spoonful of flour to a smooth paste in a little of 1 pint of milk, then beat in two eggs

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