Macaroni, or spaghetti the smaller variety, in the usual Italian fashion

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Put three ounces of either macaroni or spaghetti into plenty of boiling water in a sauce-pan (which may be rubbed with a clove of garlic), until it is tender.
  2. The moment it is tender, stop the boiling by adding a cup of cold water, if not the paste will be sodden.
  3. Drain it carefully and completely, as you do rice, and let it remain in the hot saucepan.
  4. Now stir into it a tablespoonful of the best fresh butter, and as you work this about over the fire, an assistant should add by degrees a breakfast-cupful of fresh tomato purée, a seasoning of salt and black pepper, and lastly a heaped-up tablespoonful of either grated Parmesan cheese, Gruyère, or any mild thoroughly powdered dry cheese.
  5. Serve steaming hot without delay.
  6. The cheese should spin, i.e., form long threads when lifted from the dish with the macaroni.
  7. If you have half a pint of stock or consommé to spare, you can improve this dish by simmering the macaroni or spaghetti therein after the draining stage.
  8. When the stock has been absorbed, add the tomato, &c.
Original Text
Macaroni, or spaghetti the smaller variety, in the usual Italian fashion, is infinitely superior to our perpetual method of serving it. It makes an excellent luncheon dish. Put three ounces of either into plenty of boiling water in a sauce-pan (which may be rubbed with a clove of garlic), until it is tender; the moment it is tender, stop the boiling by adding a cup of cold water, if not the paste will be sodden. Drain it carefully and completely, as you do rice, and let it remain in the hot saucepan. Now stir into it a tablespoonful of the best fresh butter, and as you work this about over the fire, an assistant should add by degrees a breakfast-cupful of fresh tomato purée, a seasoning of salt and black pepper, and lastly a heaped-up tablespoonful of either grated Parmesan cheese, Gruyère, or any mild thoroughly powdered dry cheese: serve steaming hot without delay. The cheese should spin, i.e., form long threads when lifted from the dish with the macaroni. If you have half a pint of stock or consommé to spare, you can improve this dish by simmering the macaroni or spaghetti therein after the draining stage. When the stock has been absorbed, add the tomato, &c.
Notes
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