Tomato Macaroni Pie

Ingredients

• some large Macaroni
• a few tablespoonfuls of tomato sauce
• some hard-boiled eggs
• fried forcemeat balls
• mushrooms
• cocks’ combs

Method

1. 1

   Boil Macaroni in beef gravy, mix with tomato sauce.

2. 2

   Line a mould with crust, fill with Macaroni and other ingredients, cover with crust, and bake.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 407. The excerpt below is the record exactly as published.

cocks’ combs or imitation ones cut out of ox- palates, also a sweetbread cut in dice, and some mush- rooms, all stewed separately in rich sauce. Put a layer of the cocks’ combs, sweetbread, and mushrooms over the Macaroni, which can have Parmesan cheese grated over it if desired, then a layer of the fillets, and continue in this way until all the ingredients are used up. Pour ovefr equal quantities of cream and gravy to fill up the dish, cover with short-paste, and bake. The paste can be done without, and the pie cooked in a Dutch oven. (2) Put a few small pieces of gravy-beef into a stewpan with a sliced onion ancl about loz. of butter, and fry until browned ; next pour in a moderate quantity of tomato sauce and 1 wineglassful of sherry, add a bunch of sweet herbs, a sliced carrot, a few mushrooms, salt and pepper to taste, and a small quantity of mixed spices. Stew the whole gently at the side of the fire for an-hour-and-a- half, then strain the liquor into a basin and skim off the fat. Have ready boiled the required quantity of Macaroni, drain it, put it into a saucepan with a good-sized lump of butter and plenty of grated Parmesan cheese, cover with the above sauce, and stir over the fire for a few minutes. Butter a plain mould and line it with a good short-paste, joining the edges with beaten white of egg. Fill the mould with the Macaroni, mixing with it some chopped and cooked mushrooms and truffles and small fillets of veal that have been fried lightly in butter, also strew in some grated Parmesan cheese. Cover the whole with a flat of paste, trimming oft' neatly round the edges, moisten them with a paste-brush dipped in beaten white of egg, press them together, and bake the pie for an hour in a moderately hot oven. When cooked, take the pie out of the mould, being careful not to break it, place it on a hot dish, and serve. (3) Put 4oz. of small Macaroni and an onion into a bowl, pour over sufficient milk to more than cover, and leave it until the Macaroni is sufficiently swollen. Put a layer of this at the bottom of a pie-dish, grate over lightly some Parmesan cheese, put a few lumps of butter here and there, cover this with a very thin beef-steak, then with more Macaroni, next steak, and finish with Macaroni, cheese, and butter as before. Place the pie (without crust) into a moderate oven, bake, and serve hot. (4) Boil some large Macaroni in beef gravy, and when tender mix with it a few table-spoonfuls of tomato sauce, seasoning to taste. Butter a plain mould and line it with a good short-crust. Fill the mould up with the Macaroni, some hard-boiled eggs, fried forcemeat halls and mushrooms, truffles and cocks’ combs, all previously cooked. Arrange the above ingredients tastefully in the mould, the Macaroni predominating, pour over a few table-spoonfuls of tomato sauce

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