Macaroni with Cheese and Egg Sauce

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
3.0 – 4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Wash the macaroni, and boil it in the gravy and milk until quite tender, without being broken.
  2. Drain it, and put it into rather a deep dish.
  3. Beat the yolks of the eggs with the cream and 2 tablespoonfuls of the liquor the macaroni was boiled in.
  4. Make this sufficiently hot to thicken, but do not allow it to boil.
  5. Pour it over the macaroni, over which sprinkle the grated cheese and the butter broken into small pieces.
  6. Brown with a salamander, or before the fire, and serve.
Original Text
II. 1646. INGREDIENTS.—1/4 lb. of pipe or riband macaroni, 1/2 pint of milk, 1/2 pint of veal or beef gravy, the yolks of 2 eggs, 4 tablespoonfuls of cream, 3 oz. of grated Parmesan or Cheshire cheese, 1 oz. of butter. Mode.—Wash the macaroni, and boil it in the gravy and milk until quite tender, without being broken. Drain it, and put it into rather a deep dish. Beat the yolks of the eggs with the cream and 2 tablespoonfuls of the liquor the macaroni was boiled in; make this sufficiently hot to thicken, but do not allow it to boil; pour it over the macaroni, over which sprinkle the grated cheese and the butter broken into small pieces; brown with a salamander, or before the fire, and serve. Time.—1-1/2 to 1-3/4 hour to boil the macaroni, 5 minutes to thicken the eggs and cream, 5 minutes to brown. Average cost, 1s. 2d. Sufficient for 3 or 4 persons. Seasonable at any time.
Notes
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