Roast Teal and Macaroni

Ingredients

• Prepare a fillet or shoulder of veal
• Boil some macaroni
• cleanse and trim some mushrooms

Method

1. 1

   Prepare a fillet or shoulder of veal as directed, but without pork; set it in the oven.

2. 2

   Boil some macaroni, broken into six-inch lengths, till tender.

3. 3

   When the veal is within half an hour of being done, lay the mushrooms in the dripping-pan with the macaroni.

4. 4

   When you take up the meat, lay the macaroni round the dish, the mushrooms over it; have drawn butter or béchamel sauce ready to pour into the pan; boil it up and strain it, rubbing all the bits of mushroom and glaze through the strainer.

5. 5

   Serve the gravy in a tureen.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 94. The excerpt below is the record exactly as published.

ROAST TEAL AND MACAROKI (AN ITALIAN DISH). Prepare a fillet or shoulder of veal as directed, but without pork ; set it in the oven. Boil some macaroni, broken into six-inch lengths, till tender. When the veal is within half an hour of being done, cleanse and trim some mushrooms

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