Maccaroni
From Modern cookery, in all its branches, 1884
Serves 1
Less butter and cheese can be used for a more economical version.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 350. The excerpt below is the record exactly as published.
maccaroni and cheese are added : if gently tossed as these become hot, the whole will be smooth, and the cheese will adhere properly to the paste. Four ounces of pipe maccaroni is sufficient for a small dish, but from six to eight should be prepared for a family party where it is liked. The common English mode of dressing it is with grated cheese, butter, and cream, or milk. French cooks substitute generally a spoonful or two of very strong rich jellied gravy for the cream ; and the Italians, amongst their many other modes of serving it, toss it in rich brown gravy, witl sufficient grated cheese to flavour the whole strongly ; they send it to table also simply laid into a good Espagnole or brown gravy (that drawn from the stufato* for example), accompanied by a plate of grated cheese. Another, and an easy mode of dressing it is to boil and drain it well, and to put it into a deep dish, strewing grated dieese on every layer, and adding bits of fresh butter to it. The top, in this case, should be covered with a layer of fine bread-crumbs, mixed with grated cheese ; these should be moistened plentifully with clarified butter, and colour given to them in the oven, or before the fire ; the crumbs may be omitted, and a layer of cheese substituted for them An excellent preparation of maccaroni may be made with any well-flavoured, dry white cheese, which can be rated easily, at much less cost than with the Parmesan, which is expensive, and in the country not always procurable : and we think that the brown gravy and a seasoning of cayenne are great improve- ments to it. Maccaroni, G oz. ; butter, 3 oz. ; Parmesan (or other) cheese, 6 oz. ; cream, 4 tablespoonsful
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