Maccaroni au Gratin

Ingredients

• two ounces of maccaroni
• a salt-spoonful of salt
• a pinch of pepper
• one ounce of butter
• one tablespoonful of flour
• four tablespoonfuls of gravy
• a coffee-cupful of cream, or milk enriched with the yolk of an egg
• two ounces of grated cheese
• one tablespoonful of mustard

Method

1. 1

   Boil maccaroni with salt and pepper until tender, drain.

2. 2

   In a saucepan, mix butter and flour, moisten with gravy and cream, add cheese and mustard.

3. 3

   Combine with maccaroni, place in a buttered pie-dish, and bake until golden.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 256. The excerpt below is the record exactly as published.

ne table-spoonful of flour, three ounces of sugar, two ounces of apricot jam, a liqueur- glass of cura9oa, one dessert-spoonful of milk, and four fresh eggs. — When thoroughly mixed, put the ingredients into a buttered mould, and steam for three hours. Apricot sauce should accompany the pudding, made as follows : — Put half a pot of apricot jam into a sauce-pan with half a pint of water, and a glass of brown sherry or Madeira; boil together, stirring well, then strain, and serve. Maccaroni au gratin. Many fail to hit off this homely dish as nicely as they could wish. The following is a simple recipe : — Take two ounces of maccaroni, throw it into boiling water, with a salt-spoonful of salt, and a pinch of pepper, boil, and as soon as tender, drain it well ; put into a sauce- pan one ounce of butter, mix it well with one table-spoon- ful of flour, moisten with four table-spoonfuls of gravy (saved from the soup gravy), and a coffee-cupful of cream, or milk enriched with the yolk of an egg ; add two ounces of grated cheese, one table-spoonful of mustar

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