Stewed Macaroni

Ingredients

• jib. of Macaroni
• 1 teaspoonful of salt
• three or four slices of ham
• the yolks of three eggs
• the white of one
• j pint of cream
• season to taste with white pepper
• salt
• grated Parmesan cheese

Method

1. 1

   Simmer Macaroni in water with salt until tender.

2. 2

   Strain and chop fowl and ham finely.

3. 3

   Mix with beaten yolks, cream, and frothed egg white.

4. 4

   Combine with Macaroni, butter a mold, steam for an hour, turn out, pour gravy over, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 419. The excerpt below is the record exactly as published.

Stewed Macaroni. — Simmer jib. of Macaroni in sufficient water to cover with 1 teaspoonful of salt in it. Do not let it break or lose its shape, and Avhen quite tender take Macaroni — continued. it from the fire and strain off the water. Chop very finely all the Avliite meat of a fowl and three or four slices of ham, and season to taste Avith Avliite pepper, salt, and grated Parmesan cheese. Beat Avell the yolks of three eggs and the Avhite of one separately. Mix the minced foAA j and ham into the beaten yolks, stir in j pint of cream, then beat in lightly the frothed Avhite of egg, and carefully mix in the Macaroni. Butter a mould, put the mixture into it, cover it closely, and steam for an hour. Turn out on to a hot dish, pour some good graA-y over, and serve hot. Stuffed Macaroni. — Partially boil half a calf’s sAveetbread, and cut it into small pieces ; chop an equal quantity of cold breast of fowl, and moisten half the quantity of bread- crumbs AA'itli milk. Put all the ingredients in a mortar and pound Avell, mixing with them about 2oz. of grated Parmesan cheese, a moderate quantity of minced parsley, and salt, pepper, and pow dered spices to taste : moistening the Avhole Avith beaten eggs. Procure some of the largest pipe Macaroni, break it into pieces about 2in. long, and boil them in salted Avater. When the Macaroni is tender, drain carefully, and stuff it with the aboA'e mixture ; the Macaroni must not be too much done, or it Avill break, Avhen stuffed. Lay the pieces in a tin baking-dish, moisten with plenty of rich veal gravy, streAV grated Parmesan cheese OA'er the top, and cover Avith a sheet of Avell-oiled paper. Bake it for twenty minutes in a moderate oven ; and serve Avliile very hot in the same dish. MACARONIED BEEF. — See Beef. MACAROONS (Fr. Macarons ; Ger. Makaronen ; Ital. Maccberoni ; Sp. Almendiados). — The striking re- semblance that Macaroon bears to Macaroni pronounces it to be of the same origin ( see Macaroni). According to Spanish ideas, these Macaroons ( Almendiados ) should be made principally of almonds ; but, although almonds may, and probably did form the chief ingredient of the original Macaroons, experience has taught confectioners to use other kernels for flavouring, with excellent effect, as will be seen by the following receipts : Macaroons made with Almonds. — (1) Blanch and pound quite smooth jib. of SAveet and jib. of bitter almonds, adding a very little Avhite of egg to prevent them oiling; then if they can be allowed to stand all night, so much the better. Beat the Avhites of three eggs to a stiff froth, adding gradually, and in very small quantities, 3 heaped table-spoonfuls of poAvdered sugar ; continue beating Avell, and stir in by degrees 1 teaspoonful of mixed mace, nutmeg, and cinnamon finely powdered, and 1 teaspoonful of rose-Avater ; then add also by degrees the pounded almonds. The mixture should be of the consistency of soft dough— if too thick it Avill be heavy, and if too thin the cakes will run out of shape in the baking ; if it is not thick enough, pound a feA\- more almonds and stir them in. Butter a tin baking-sheet, flour the palm of the hand, take up lumps of the dough with a knife, and Avith the floured hand Avork them into round balls ; lay them on the buttered tin about 2in. apart, put into a moderate oven, and bake them a pale brOAvn (eight or ten minutes’ baking should be sufficient). Have the oven hotter at the top than at the Fig. 1113. Macaroon aiade avith Almonds. bottom. The Macaroons should in baking rise in the middle and the surface should crack. Split almonds laid on top before baking improve the effect. See Fig. 1113 (2) Mix 21b. of caster sugar in a mortar Avith jib. of ground sAveet almonds, adding a little orange-floAver Avater For details respecting Culinary Processcs) Utensils , Sauces , d'C. , referred to , see under their special heads , 894 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Macaroons — con tinued. and the white of an e

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