Maccaroni

Ingredients

• some butter
• with or without crushed tomatoes
• grated cheese

Method

1. 1

   Boil maccaroni in plenty of water until tender, then drain.

2. 2

   Heat butter in a saucepan, add maccaroni, stir, and season.

3. 3

   Serve quickly on a hot dish with grated cheese.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 30. The excerpt below is the record exactly as published.

Maccaroni. This also provides a pleasant change, and goes very well with all kinds of stews, or can be eaten separately as an entree. The maccaroni must be of good quality. Lately an excellent make hailing from Rolle in Switzerland, where it is prepared and dried in patent hot-air ovens, has been imported into Lngland, and can now be procured in London at M. Paul Schiller’s, 29, New Oxford Street, W. It is strongly to be recommended as going further than poorer qualities, and giving better results. There is a secret about the proper preparation of this particular article, namely, rapidity. Boil it in plenty of water over a fierce fire, so that the process may take place almost violently ; as soon as it is tender pour it into a colander, and shake out all the liquid promptly ; have ready some butter heated in a suitable saucepan, with or without crushed tomatoes, put in the 74 COOKERY, maocaroni, stir, and season plentifully ; then serve quickly on a very hot dish, and send in grated cheese

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