Macaroni and Cheese. No. 1.—Mrs. Norman’s.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

2 ozs. macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
boiling veal broth
grated Parmesan cheese on a separate plate. ↝ Cheese, parmesan, grated [Dairy and Egg Products]

For the Sauce

butter the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 table-spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
milk ↝ Milk, NFS [Milk, reduced fat]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
2 ozs. of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
2 tablespoonfuls of scalded or Devonshire cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
stock

If without broth or stock

briskly boiling water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Put 2 ozs. macaroni in boiling veal broth, cook all together, then leave to get cold; serve as follows, adding this source; grated Parmesan cheese on a separate plate.

For the Sauce

Take butter the size of a walnut to 1/2 table-spoonful of flour, mix as for melted butter, but use milk instead of water.
Season with mustard, white pepper and salt.
At the last add 2 ozs. of grated Parmesan cheese and 2 tablespoonfuls of scalded or Devonshire cream; heat up the macaroni in a little stock, add and keep all hot in the bain-marie till wanted.

If without broth or stock

If without broth or stock, cook macaroni in briskly boiling water with a little salt and a bit of butter.

Original Text

Macaroni and Cheese. No. 1.—Mrs. Norman’s.
Put 2 ozs. macaroni in boiling veal broth, cook all together, then leave to get cold; serve as follows, adding this source; grated Parmesan cheese on a separate plate.
For the Sauce: Take butter the size of a walnut to ½ table-spoonful of flour, mix as for melted butter, but use milk instead of water. Season with mustard, white pepper and salt. At the last add 2 ozs. of grated Parmesan cheese and 2 tablespoonfuls of scalded or Devonshire cream; heat up the macaroni in a little stock, add and keep all hot in the bain-marie till wanted. If without broth or stock, cook macaroni in briskly boiling water with a little salt and a bit of butter.”

Notes

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