Bacon and Macaroni

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

2oz. of macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
a pint of stock
2oz. or 3oz. of previously boiled streaky bacon, cut into squares
1oz. of bacon fat

garnish

fried eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
broiled mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (5)

Boil 2oz. of macaroni in a pint of stock till tender, but not pappy.
Add 2oz. or 3oz. of previously boiled streaky bacon, cut into squares, to the macaroni, which should have absorbed most of the liquid.
Toss the whole over the fire with 1oz. of bacon fat till quite hot.
Turn out on to a hot dish.
Serve with a garnish of fried eggs or broiled mushrooms, or both.

Original Text · last edited 4 days ago

Bacon and Macaroni.—Boil 2oz. of macaroni in a
pint of stock till tender, but not pappy; then add
2oz. or 3oz. of previously boiled streaky bacon, cut
into squares, to the macaroni, which should have
absorbed most of the liquid, and toss the whole over
the fire with 1oz. of bacon fat till quite hot; turn
out on to a hot dish, and serve with a garnish of
fried eggs or broiled mushrooms, or both.

Notes

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