4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs, 3/4 pint of milk, 1 finely chopped onion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1 oz. of butter, 1/2 a saltspoonful of grated nutmeg, pepper and salt to taste. Cut the macaroni in small pieces. Make a batter of the milk, eggs, and meal, mix into it all the other ingredients, pour it into a buttered pie-dish, cut up the butter in pieces and spread them on the top. Bake the savoury for 1 to 1-1/2 hours.
This is a somewhat expensive dish. You have first to decorate a plain mould with what is called nouilles paste, which is made by mixing half a pound of flour with five yolks of eggs. The mould is then lined with ordinary short paste, made with half a pound of flour, a quarter of a pound of butter, and one yolk of egg, mixed in the ordinary way. When the mould is lined, you have to fill it up with flour, and bake it in a moderate oven for about an hour. You then take it out, empty out the flour and brush it well out with an ordinary brush and dry the mould in a very slack oven. The mould is then filled with some macaroni that has been boiled tender in milk and flavoured with vanilla and sugar and Parmesan cheese. The macaroni must be so managed that it absorbs the moisture. The mould is filled, made hot, and then turned out. It is customary to shake some powdered sugar over the mould, and then glaze it with a red-hot salamander. N.B.--Very few kitchens possess a proper salamander, but if you make the kitchen shovel red-hot it will be found to answer the same purpose.
6 oz. of macaroni, 3 oz. of cheese, 1/2 oz. of butter, 3/4 pint of milk, 1 teaspoonful of Allinson cornflour, pepper and salt to taste. Boil the macaroni until tender in only as much water as it will absorb. Make a sauce of the milk, cornflour, and cheese (you can use Parmesan, Gruyère, or Canadian cheese). Place the macaroni in a pie-dish, pour the sauce over it, grate some more cheese over the top, and let the macaroni brown in the oven.
Boil half a pound of pipe macaroni. Meanwhile warm slowly in a saucepan three-quarters of a pint of cream, and slice into it half a pound of Stilton or other white cheese, add two ounces of good fresh butter, two blades of mace, pounded, a good pinch of cayenne and a little salt. Stir until the cheese is melted and the whole is free from lumps, when put in the macaroni and move it gently round the pan until mixed and hot, or put the macaroni on a hot dish and pour the sauce over. It may be covered with fried bread-crumbs of a pale colour and browned in a Dutch oven.
Cook one cup of broken macaroni in two quarts of boiling salted water for twenty or thirty minutes, drain and pour cold water through the colander. Put the macaroni in a pudding-dish in layers, covering each layer with cream sauce and grated cheese, one cup will be sufficient, and on the top layers sprinkle one cup of buttered bread crumbs. Bake in oven until the crumbs are brown.
Cook some macaroni or spaghetti, with salt and pepper. Make a brown sauce, using plenty of butter, for this dish requires a great deal of sauce, and add to your "roux" some tomatoes in purée (stewed and run through a sieve), a little meat extract, some fried mushrooms, a few drops of good brandy or madeira to your taste. Let your slices of ham heat in this sauce, and when ready, place them in the middle of a flat dish, put the mushrooms or spaghetti round, and put the sauce, very hot, over the ham. [Madame Spinette.]
Take half a pound of macaroni; wash it and boil it until it is tender. In the meantime take half a dozen or more ripe tomatoes; cut off the stalks, squeeze out the pips, and place them in a tin in the oven with a little butter to prevent their sticking. It is as well to baste the tomatoes once or twice with the butter and the juice that will come from them. Put the macaroni when tender and well drained off into a vegetable-dish, pour the contents of the tin, butter and juice, over the macaroni and add pepper and salt, and toss it lightly together. Now place the whole tomatoes on the top of the macaroni, round the edge, at equal distances. It is a great improvement to the appearance of the dish to sprinkle a little chopped blanched parsley over the macaroni. The tomatoes should be placed with the smooth, red, unbroken side uppermost.
Put two pints of cream into two bowls; with one bowl mix six ounces of powdered loaf sugar, the juice of two large lemons and two glassfuls of white wine; then add the other pint of cream and stir the whole very hard; boil two ounces of isinglass or gelatine with four small teacupfuls of water till reduced to one-half; then stir the mixture luke-warm into the other ingredients; put them in a glass dish to congeal.
Break the macaroni into small pieces; boil for half an hour; drain and blanch in cold water. Reheat in tomato or cream sauce and serve. Grated cheese may be sprinkled over the dish if desired.
Take a piece of ham fat, one finger high and four fingers wide, chop up fine with a piece of onion, piece of celery, piece of carrot, and put into a saucepan. Take three-quarters of a pound of meat, either lamb, veal, beef, or fresh pork, cut it into several pieces, salt and pepper it, and put a pinch of allspice, then put it into the saucepan; cook it until it is well colored, then add two tablespoons of red or white wine. When it is absorbed add one tablespoon of tomato paste, dissolved in water, or tomato sauce of fresh tomatoes (receipt Tomato Sauce No. 1). Cook over a moderate fire, one hour longer if the meat is veal or lamb, and one and one-half hours to two hours for pork or beef, adding water if necessary.
This meat can be served with Ribbon Macaroni. Put the meat in the middle, the macaroni around it, and the sauce over all, adding two tablespoons of grated Parmesan cheese to the macaroni after it is boiled, and mixing well before putting it on the platter. Sprinkle on a little more cheese before carrying to the table.
This dish can be made equally well with left-over meats of any kind, turkey being especially good served this way.
