Timbales

Ingredients

• one quarter of a pound of macaroni
• one half pound of cold roast beef
• four ounces of bread crumbs
• one ounce of butter
• one ounce of flour
• one half tea-spoonful of pepper
• one half tea-spoonful of salt
• one table-spoonful of catchup
• one table-spoonful of Worcestershire sauce
• two eggs
• three gills of stock

Method

1. 1

   Wash the macaroni in cold water, boil for fifteen minutes, then drain and cut into inch lengths.

2. 2

   Grease twelve cup-tins.

3. 3

   Mix chopped cold meat with bread crumbs, season with pepper, salt, Worcestershire sauce, and half of the catchup.

4. 4

   Add egg and a tablespoon of stock, mix well, and fill cups with the mixture, pressing down on the macaroni.

5. 5

   Cover with kitchen paper and steam in boiling water for one hour.

6. 6

   For the sauce, mix butter and flour, add stock, catchup, Worcestershire sauce, pepper, and salt, and cook for two minutes.

7. 7

   Turn out timbales on a platter and pour sauce around them.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 70. The excerpt below is the record exactly as published.

Timbales. — One quarter of a pound of macaroni, one half pound of cold roast beef, four ounces of bread crumbs, one ounce of butter, one ounce of flour, one half tea-spoonful of pepper, one half tea-spoonful of salt, one table-spoonful of catchup, one table-spoonful of Worcestershire sauce, two eggs, three gills of stock

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