Stewed Maccaroni

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

a quarter of a pound of riband maccaroni
beef stock ↝ Soup, stock, beef, home-prepared [Soups, Sauces, and Gravies]
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a table spoonful of the essence of ham
three ounces of grated parmezan cheese ↝ Cheese, tilsit [Dairy and Egg Products]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
grated parmezan cheese ↝ Cheese, tilsit [Dairy and Egg Products]

Instructions (8)

Boil maccaroni in beef stock till nearly done.
Strain the maccaroni.
Add cream, butter, essence of ham, grated parmezan cheese, cayenne pepper, and salt.
Mix over a fire for five minutes.
Put the mixture on a dish.
Strew grated parmezan cheese over it.
Smooth the cheese with a knife.
Colour with a very hot salamander.

Original Text

To stew Maccaroni.

Boil a quarter of a pound of riband maccaroni in beef stock till nearly done; then strain it and add a gill of cream, two ounces of fresh butter, a table spoonful of the essence of ham, three ounces of grated parmezan cheese, and a little cayenne pepper and salt. Mix them over a fire for five minutes, then put it on a dish, strew grated parmezan cheese over it, smooth it with a knife, and colour with a very hot salamander.

Notes

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