Macaroni with Tomatoes

Ingredients

• lib. of Macaroni
• loz. of grated Parmesan cheese
• 1 teacupful of thick stewed tomatoes
• the same quantity of brown meat gravy
• a lump of butter
• salt and pepper to taste

Method

1. 1

   Break the Macaroni into lengths of about 3in., plunge them into a saucepan of boiling salted water, and boil for about twenty minutes or so until done.

2. 2

   Take them out, drain, and put them in a baking-dish; mix in the Parmesan cheese, thick stewed tomatoes, brown meat gravy, a lump of butter, and salt and pepper.

3. 3

   Put the dish in a slack oven, let the mixture simmer gently for thirty minutes, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 418. The excerpt below is the record exactly as published.

Macaroni with Tomatoes. — Break jib. of Macaroni in lengths of about 3in., plunge them into a saucepan of boiling salted water, and boil for about twenty minutes or so until done. Take them out, drain, and put them in a baking-dish ; mix in loz. of grated Parmesan cheese, 1 tea- cupful of tliick stewed tomatoes, the same quantity of brown meat gravy, a lump of butter, and s. It and pepper to taste. Put the dish in a slack oven, let the mixture simmer gently for thirty minutes, and serve. It need not be baked unless desired, and care must be taken that the flavour of the tomatoes is not too strong, and alio that it is not too much salted. Macaroni with Tomato Sauce. — (1) Break lib. of Macaroni

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