Stuffed Macaroni

Ingredients

• half a calf’s sweetbread
• an equal quantity of cold breast of fowl
• half the quantity of breadcrumbs
• 2oz. of grated Parmesan cheese
• a moderate quantity of minced parsley
• salt
• pepper
• powdered spices to taste
• moistening the whole with beaten eggs
• moisten with plenty of rich veal gravy

Method

1. 1

   Partially boil sweetbread, chop with fowl, moisten breadcrumbs with milk, pound all with cheese, parsley, and seasonings.

2. 2

   Stuff into boiled Macaroni pieces, lay in a baking dish, moisten with gravy, cover with cheese, and bake for 20 minutes.

3. 3

   Serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 420. The excerpt below is the record exactly as published.

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

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