Macaroni with Brown Gravy

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 (3)
Instructions (4)
  1. Wash the macaroni, and boil it in salt and water until quite tender.
  2. Drain it, and put it into rather a deep dish.
  3. Have ready a pint of good brown gravy, pour it hot over the macaroni, and send it to table with grated Parmesan served on a separate dish.
  4. When the flavour is liked, a little pounded mace may be added to the water in which the macaroni is boiled; but this must always be sparingly added, as it will impart a very strong flavour.
Original Text
III. 1647. INGREDIENTS.—1/4 lb. of pipe macaroni, 1/2 pint of brown gravy No. 436, 6 oz. of grated Parmesan cheese. Mode.—Wash the macaroni, and boil it in salt and water until quite tender; drain it, and put it into rather a deep dish. Have ready a pint of good brown gravy, pour it hot over the macaroni, and send it to table with grated Parmesan served on a separate dish. When the flavour is liked, a little pounded mace may be added to the water in which the macaroni is boiled; but this must always be sparingly added, as it will impart a very strong flavour. Time.—1-1/2 to 1-3/4 hour to boil the macaroni. Average cost, with the gravy and cheese, 1s. 3d. Sufficient for 3 or 4 persons. Seasonable at any time.
Notes
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