Tomato and Macaroni Pie

Ingredients

• 4 lb. macaroni
• 1 lb. British tomatoes
• 2 oz. grated cheese
• 1 peeled and chopped onion
• 4 gill milk or MARMITE gravy
• 1 oz. browned breadcrumbs
• 4 oz. butter
• 4 pint white cheese or onion sauce
• seasoning

Method

1. 1

   Break the macaroni into small pieces and cook them in boiling salted water until tender.

2. 2

   Peel the tomatoes and cut them into thin slices, and season them with salt and pepper.

3. 3

   Place a layer of tomatoes at the bottom of a greased pie-dish, over this sprinkle a layer of grated cheese, some of the chopped onion and parsley, and then put in the macaroni, and place the rest of the tomatoes neatly on top.

4. 4

   Pour over the milk or MARMITE gravy, or else a mixture of the two, sprinkle some browned breadcrumbs over the surface, and distribute a few small pieces of butter on top.

5. 5

   Bake for about half an hour in a fairly quick oven.

6. 6

   To serve, turn out the shape neatly on to a hot dish, and send to table with a well-seasoned cheese or onion sauce.

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 7. The excerpt below is the record exactly as published.

TOMATO AND MACARONI PIE. Page i8 Take 4 lb. macaroni, 1 lb. British tomatoes, 2 oz. grated cheese, $ peeled and chopped onion, 4 gill milk or MAR- MITE gravy, 1 oz. browned breadcrumbs, 4 oz. butter, 4 pint white cheese or onion sauce and seasoning

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