Pâté of Macaroni

Ingredients

• six ounces of the best macaroni
• a moderate-sized onion
• three pints of boiling water
• half a salt-spoonful of salt
• half a salt-spoonful of pepper
• half a pint of broth
• a pound of beef-steak
• a dessert-spoonful of grated Parmesan

Method

1. 1

   Simmer macaroni with onion, salt, and pepper.

2. 2

   Drain and return to saucepan with broth.

3. 3

   Layer macaroni in a pie-dish, sprinkle with Parmesan, add butter, and cover with seasoned beef-steak.

4. 4

   Bake until heated through.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1112. The excerpt below is the record exactly as published.

Pate of Macaroni. — Put six ounces of the best macaroni into a saucepan, with a moderate-sized onion and three pints of boiling water, seasoned with half a salt-spoonful of salt and half a salt-spoonful of pepper, and let it simmer gently for twenty minutes ; drain it well, put it back into the s;iucepan, with half a pint of broth, and let it simmer again until the onion is absorbed and the maca- roni tender, but unbroken. Place a layer at the bottom of a deep pie-dish, sprinkle over it a dessert-spoonful of grated Parmesan, and put little pieces of butter here and there upon it ; cover it with beef-steak which has been seasoned rather highly, stewed until tender in good brown gravy, and then cut into small thin pieces. A poimd of beef-steak

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