Sauce for Macaroni Pie

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 (11)

11/2 ozs. of butter half melted in a pan ↝ Butter, stick, unsalted [Dairy and Egg Products]
half an onion ↝ Onions, raw [Vegetables and Vegetable Products]
1 clove ↝ Garlic, raw [Vegetables and Vegetable Products]
a bit of mace ↝ Spices, mace, ground [Spices and Herbs]
half a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a bit of thyme ↝ Thyme, fresh [Spices and Herbs]
1/2 oz. of ham ↝ Ham [Cold cuts and cured meats]
11/2 tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
11/2 pts. of stock
some cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
Macaroni pie (see Meat Puddings and Pies) ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]

Instructions (8)

Melt 11/2 ozs. of butter in a pan.
Add half an onion, 1 clove, a bit of mace, half a bay-leaf, a bit of thyme, 1/2 oz. of ham, all to fry together.
Fry till browned.
Add 11/2 tablespoonfuls of flour to cook with 11/2 pts. of stock.
Simmer for 1/2 hour.
Strain the sauce.
Add some cream when you take the pan off the fire.
Serve the Macaroni pie very hot.

Original Text

Sauce for Macaroni Pie.
1½ ozs. of butter half melted in a pan. Add half an onion, 1 clove, a bit of mace, half a bay-leaf, a bit of thyme, ½ oz. of ham, all to fry together.
Fry till browned; then add 1½ tablespoonfuls of flour to cook with 1½ pts. of stock. Simmer ½ hour, then strain. Add some cream when you take the pan off the fire.
The sauce must be rich.
Serve the Macaroni pie (see Meat Puddings and Pies) very hot.

Notes

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