Zitelli's Macaroni Stew

Ingredients

• Take half a pound of real Italian macaroni
• one quart of tomatoes
• half a pint of celery
• two ounces of fat bacon
• one onion
• a small bunch of parsley
• a tablespoonful of butter
• season with pepper and salt to your taste
• season with pepper and salt to your taste

Method

1. 1

   Boil macaroni until soft.

2. 2

   Cook tomatoes, celery, bacon, onion, and parsley together for half an hour, then strain.

3. 3

   Add butter and seasonings, heat again, and layer with macaroni and cheese in a tureen.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 50. The excerpt below is the record exactly as published.

ZiTELLl's MaCABONI StBW. Take half a pound of real Italian macaroni, boil it in plenty of water, slightly salt, until soft; take one quart of 5 99 riRQmiA VOOKSRY'BOOK. tomatoes, half a pint of -w^leTy and two ounces of fat bar con ; cat into Kmall pieces one onion and a small bnnch of parsley ; boil these all together apart from the maca- roni for half an hour ; then pass the mixture through a cohiXiAer ; add a tablespoonfnl of batter, and season with pepper and salt to your taste ; put it on the fire again, and let it boil five minutes ; let the macaroni and tomato sauce both be very hot ; in a tureen place a layer of the macaroni covered with grated cheese ; then pour a ladle- ful of the sauce, and repeat the layers until all the arti- cles are dished. It must be served up as a soup and eaten in deep plates, although not liquid. If there is any sauce left after the directions are followed out, pour it over the top. To Fbicassbb Chickens. Cut two spring chickens into quarters, and, with their livers and gizzards, put them on to stew in half a pint of cold water. Let them cook until done, but not until they fall to pieces. For seasoning put a table-spoonful of butter, a salt-spoonful of salt, pepper and parsley to taste ; also a little nutmeg, if you like the flavor ; beat up four oggs, and, after pouring to them gradually a little of the hot gravy, add them to the chickens, thicken the gravy with a little flour from your dredging-box, stir rapidly, and serve up before there is danger of curdling. Fowl Cutlets. Bono a f ull-gfown pullet, and from the flesh off the legs, wings, breast, and merry bone make six cutlets thus: Flat- ton and give them a good shape. Take the remainder of the fowl, including the liver, and pound it up in a mortar for a force-meat, adding to it a pinch each of pepper and salt, with a spoonful of gravy; brush the cutlets over with egg ; spread the force-meat over them, and then brush VIBOmU COOKERY-BOOK. » again with egg ; cover with bread-crumbs and fry the outlets a light brown in hot lard, and serve with brown gravy. Chicken Pudding. Cut f onr young chickens up into quarters and put them to stew in a saucepan, with a large spoonful of butter, and a seasoning of salt, pepper, and celery or parsley. While the chicken is stewing make a batter of six eggs, a quart of milk, a light pint of flour, and a table-spoonful of butter, pouring off most of the gravy, to be reserved for the sauce-boat; arrange the chickens in the bottom of an earthen-ware baking-dish, pour the batter over them, and bake in a steadily-heated oven ; add the giblets to the gravy left out, season it nicely, thicken, and serve in a butter-boat. This is a favorite Virginia dish, and was sometimes made richer by the addition of four more eggs to the batter, another spoonful of butter, and a few thin slices of ham to the chicken. The above proportions we deemed sufficient to suit the tastes and larder of most persons. Stbwkd Ducks. See that the ducks are nicely picked, and stuff them with bread-and-butter flavored with onions, pepper, and a few celery-seeds ; flour them, then brown them in lard in a frying-pan. Have ready an iron stewpot, put in a few slices of ham, two chopped onions, water, pepper, and salt, with a few blades of mace ; put in the ducks and let them stew gently but constantly for two hours; flour the ducks each time that you turn them in the pot ; thicken the gravy with butter rolled in flour. Stbwbd Chickkn. Two onions browned in flour or lard ; cut the chicken into pieces, and put in a little pepper, salt, pot-marjoram. 100 VIRGINIA VOOKERY-BOOK. thyme, and a pinch of ginger, with a large spoonful of butter ; cover with water, and let it stew closely covered. When sufficiently done to dish take the yolks of two eggs, mixed with a little parsley and flour, and put into the gravy. The above recipe was furnished by a famous house- keeper, but for our own part we prefer, instead of so many seasonings, plain butter, pepper, and salt, with the addition of some one herb, such as parsley or celery -leaves. Brown Gravy for Ducks. Make a spider quite hot ; keep it on the fire ; put into it a table-spoonful of butte

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