Stuffed Macaroni (Macarrones a la Sausond)

Ingredients

• % pound macaroni
• Butter
• Minced meat
• Toasted crumbs
• Salt
• Tomato juice

Method

1. 1

   Choose macaroni large as a finger, and break in 3-inch lengths.

2. 2

   Stuff each piece with some finely minced meat (ham, veal, or the breast of chicken), and place carefully in a saucepan.

3. 3

   Just cover with salted boiling water and cook 6 to 8 minutes.

4. 4

   Then remove with a skimmer and put a layer of the macaroni into a buttered baking dish.

5. 5

   Baste generously with melted butter, put bits of butter between the pieces, and strew over the macaroni toasted bread crumbs that have been moistened with tomato juice.

6. 6

   Repeat with successive layers; reduce the water the macaroni was cooked in, and pour into the dish.

7. 7

   Bake 10 minutes and serve.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 76. The excerpt below is the record exactly as published.

STUFFED MACARONI {Macarrones a la Sausond) % pound macaroni Butter Minced meat Toasted crumbs Salt Tomato juice

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