Roman Macaroni Pie

Ingredients

• cooked, i.e., boiled, macaroni
• some cooked cold meat
• a little white or brown sauce
• some grated cheese
• a little melted butter

Method

1. 1

   Line a pie dish with macaroni, layer with cold meat and sauce, season, top with more sauce, cheese, and macaroni.

2. 2

   Bake in a hot oven for about half an hour.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 26. The excerpt below is the record exactly as published.

Roman Macaroni Pie. Line a rather shallow pie dish with cooked, i.e., boiled, macaroni. Have ready some cooked cold meat, such as roast beef, mutton, veal, rabbit, chicken, tongue, ham, or cold game, cut it into rather small and thin slices, and place them in layers in the pie-dish. Pour a little white or brown sauce over each layer, and season to taste with salt, pepper, and very little grated nutmeg. When the dish is full pour over a good layer of white sauce, sprinkle over some grated cheese, and cover neatly with boiled macaroni. Upon this put a little melted butter

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