Roman Pie

Ingredients

• about a pound of cooked meat
• two ounces of fat bacon
• three ounces of macaroni
• half a pint of milk
• one small onion
• a blade of mace
• one ounce of butter
• one ounce of flour
• salt
• pepper

Method

1. 1

   Cut cooked meat into small pieces, chop bacon, and cut macaroni into rings.

2. 2

   Boil milk with onion, lemon-peel, and mace.

3. 3

   Cook butter and flour, add milk to make a smooth sauce, season, strain, and mix with meat, bacon, and macaroni.

4. 4

   Butter a mold, line with vermicelli, fill with mixture, cover with paste, and bake until cooked.

5. 5

   Serve with tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 128. The excerpt below is the record exactly as published.

Roman Pie. Cut up about a pound of cooked meat into small pieces, removing all the fat; chop two ounces of fat bacon rather coarsely and cut three ounces of macaroni into moderately thick rings. Put half a pint of milk into a saucepan with one small onion, a few strips of lemon-peel, and a blade of mace; when the milk boils draw the pan to the side of the stove and let it simmer very gently for half an hour. Cook one ounce of butter and one ounce of flour together for a few minutes with- out letting them become brown, then add the milk, stirring it quickly until the sauce is smooth and thick; season it with salt and pepper

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