Macaroni with Spanish Sauce

Ingredients

• Two ounces of macaroni
• One ounce of butter
• One ounce of flour
• One ounce of ham or lean bacon
• One small carrot
• Two gills and a half of good brown stock
• One small bayleaf
• One small sprig of thyme
• Six peppercorns
• Half a blade of mace
• Two sprigs of parsley
• Two eschalots

Method

1. 1

   Put the macaroni into a saucepan of boiling water with a pinch of salt, and boil it well for rather more than two hours.

2. 2

   While it is cooking, put the butter into a stewpan, add the bacon, and the eschalots and carrot cut into thin slices; fry them for about five minutes, add the flour, and stir it over a gentle fire till it is a golden brown; add the stock, herbs and spices, and let it simmer gently for half an hour; strain it, skim off the fat, put it into a clean saucepan and add the macaroni; let it get thoroughly hot and serve.

3. 3

   Grated cheese to be handed with it.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 40. The excerpt below is the record exactly as published.

MACARONI WITH SPANISH SAUCE Ingredients Two ounces of macaroni. One small sprig of thyme. One ounce of butter. Six peppercorns. One ounce of flour. Half a blade of mace. One ounce of ham or lean bacon. One clove. One small carrot. Two gills and a half of good Two eschalots. brown stock. Two sprigs of parsley. Parmesan cheese. One small bayleaf

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