Curried Maccaroni

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
for the sauce
to improve the sauce
optional flavouring
optional addition
Instructions (9)
  1. Boil six ounces of ribband maccaroni for fifteen minutes, in water slightly salted, with a very small bit of butter dissolved in it.
  2. Drain it perfectly.
  3. Put it into a full pint and a quarter of good beef or veal stock or gravy, previously mixed and boiled for twenty minutes, with a small tablespoonful of fine currie-powder, a teaspoonful of arrow-root, and a little lemon-juice.
  4. Heat and toss the maccaroni gently in this until it is well and equally covered with it.
To improve the sauce
  1. A small quantity of rich cream, or a little béchamel, will very much improve the sauce, into which it should be stirred just before the maccaroni is added, and the lemon-juice should be thrown in afterwards.
Optional flavouring
  1. This dish is, to our taste, far better without the strong flavouring of onion or garlic, usually given to curries; which can, however, be imparted to the gravy in the usual way, when it is liked.
Notes
  1. An ounce or two of grated cocoa-nut, simmered in the gravy for half an hour or more, then strained and well pressed from it, is always an excellent addition.
  2. The pipe maccaroni, well curried, is extremely good: the sauce for both kinds should be made with rich gravy, especially when the onion is omitted.
  3. A few drops of eschalot-vinegar can be added to it when the flavour is liked.
Original Text
CURRIED MACCARONI Boil six ounces of ribband maccaroni for fifteen minutes, in water slightly salted, with a very small bit of butter dissolved in it; drain it perfectly, and then put it into a full pint and a quarter of good beef or veal stock or gravy, previously mixed and boiled for twenty minutes, with a small tablespoonful of fine currie-powder, a teaspoonful of arrow-root, and a little lemon-juice. Heat and toss the 301maccaroni gently in this until it is well and equally covered with it. A small quantity of rich cream, or a little béchamel, will very much improve the sauce, into which it should be stirred just before the maccaroni is added, and the lemon-juice should be thrown in afterwards. This dish is, to our taste, far better without the strong flavouring of onion or garlic, usually given to curries; which can, however, be imparted to the gravy in the usual way, when it is liked. Ribband maccaroni, 6 oz.: 15 to 18 minutes. Gravy, or good beef or veal stock, full pint and 1/4; fine currie-powder, 1 small tablespoonful; arrow-root, 1 teaspoonful; little lemon-juice: 20 minutes. Maccaroni in sauce, 3 to 6 minutes. Obs.—An ounce or two of grated cocoa-nut, simmered in the gravy for half an hour or more, then strained and well pressed from it, is always an excellent addition. The pipe maccaroni, well curried, is extremely good: the sauce for both kinds should be made with rich gravy, especially when the onion is omitted. A few drops of eschalot-vinegar can be added to it when the flavour is liked.
Notes
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