(5) Break some Macaroni into convenient-sized pieces, and
boil them for a-quarter-of-an-hour in salted water ; drain
the water off the Macaroni, and put in with it an onion
stuck with three cloves, 1 pint of boiling milk, and plenty
of grated Parmesan cheese, keeping it boiling gently until
quite cooked. Butter a pie-dish, line it with short-paste,
fill it with alternate layers of the Macaroni, slices of hard-
boiled eggs, and cooked mushrooms, and pour over the
whole some tomato sauce ; roll out a flat of the paste, cover
the pie with it, trim neatly round the edges, and moisten and
press them together. Bake the pie until the crust is cooked,
and serve it while hot with mushroom sauce mixed with
the juice of a lemon.
(6) Put lib. of Macaroni into boiling salted water, and
boil until tender. Trim off all the fat, skin, and gristle
from lib. of raw beef-steak, and cut the meat into rather
small pieces. Put a layer of the Macaroni at the bottom
of a pie-dish, then a layer of the meat, dust over with salt
and pepper, and strew a small quantity of finely-minced
onion over it. Put in another layer of Macaroni, next a
layer of meat and seasoning, and so on until the dish is full ;
pour in a small quantity of water, and cover the whole
with a good pie-crust. Make a small hole in the top,
brush the pie over with a paste-brush dipped in beaten
yolk of • egg, and bake ; the oven should not be too hot, as
the meat should cook before the crust browns. When
ready, stand the pie-dish on a flat dish, and serve the pie
while hot.
(7) Italian. — Put Jib. of Macaroni into a saucepan, cover
it with clear broth, and boil for fifteen minutes, or until
somewhat swollen, but not soft, then turn it on a colander
and drain. Warm 4oz. of butter, then beat it well, adding
the yolks of six eggs one at a time. Finely mince about
fib. of cold veal or chicken. Butter a pudding-basin and
line it with puff paste; put at the bottom a layer of the
Macaroni, then a layer of the minced meat, and continue
thus until all the ingredients are used, making the last
layer of Macaroni ; season the beaten eggs and butter with
a little salt, pour them over the contents of the basin,
tie a sheet of buttered paper over the top, and put the
basin into a moderately hot oven. When cooked, turn the
pie out on to a hot dish, and serve without delay.
(8) Milanese. — Break some pipe Macaroni into con-
venient lengths, and boil it in salted water ; when tender,
strain off all the water, put in plenty of grated Parmesan
cheese and a lump of butter, moisten with nicely-flavoured
rich beef gravy✪ Milanese Macaroni, toss over the tire for a few minutes, then
move it to the side. Cut some small fillets off a breast of
fowl, lay them in a buttered tin, cover with a sheet of
buttered paper, and cook in the oven. Rub 5oz. of butter
into lib. of flour, and when smooth mix in 2 table-spoonfuls
of sugar, the beaten yolks of three eggs, 1 saltspoonful of
salt, and a sufficient quantity of warm water to knead the
whole into a rather stiff paste. Roll the paste out, and
line a buttered plain round mould with it. joining the edges
together with beaten white of egg. Fill the mould with
Macaroni — continued. ✪ Macaroni Pie
Page 409 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(5) Break some Macaroni into convenient-sized pieces, and boil them for a-quarter-of-an-hour in salted water ; drain the water off the Macaroni, and put in with it an onion stuck with three cloves, 1 pint of boiling milk, and plenty of grated Parmesan cheese, keeping it boiling gently until quite cooked. Butter a pie-dish, line it with short-paste, fill it with alternate layers of the Macaroni, slices of hardboiled eggs, and cooked mushrooms, and pour over the whole some tomato sauce ; roll out a flat of the paste, cover the pie with it, trim neatly round the edges, and moisten and press them together. Bake the pie until the crust is cooked, and serve it while hot with mushroom sauce mixed with the juice of a lemon.
(6) Put lib. of Macaroni into boiling salted water, and boil until tender. Trim off all the fat, skin, and gristle from lib. of raw beef-steak, and cut the meat into rather small pieces. Put a layer of the Macaroni at the bottom of a pie-dish, then a layer of the meat, dust over with salt and pepper, and strew a small quantity of finely-minced onion over it. Put in another layer of Macaroni, next a layer of meat and seasoning, and so on until the dish is full ; pour in a small quantity of water, and cover the whole with a good pie-crust. Make a small hole in the top, brush the pie over with a paste-brush dipped in beaten yolk of • egg, and bake ; the oven should not be too hot, as the meat should cook before the crust browns. When ready, stand the pie-dish on a flat dish, and serve the pie while hot.
(7) Italian. — Put 1 lb. of Macaroni into a saucepan, cover it with clear broth, and boil for fifteen minutes, or until somewhat swollen, but not soft, then turn it on a colander and drain. Warm 4oz. of butter, then beat it well, adding the yolks of six eggs one at a time. Finely mince about 1 lb. of cold veal or chicken. Butter a pudding-basin and line it with puff paste; put at the bottom a layer of the Macaroni, then a layer of the minced meat, and continue thus until all the ingredients are used, making the last layer of Macaroni ; season the beaten eggs and butter with a little salt, pour them over the contents of the basin, tie a sheet of buttered paper over the top, and put the basin into a moderately hot oven. When cooked, turn the pie out on to a hot dish, and serve without delay.
(8) Milanese. — Break some ripe Macaroni into convenient lengths, and boil it in salted water ; when tender, strain off all the water, put in plenty of grated Parmesan cheese and a lump of butter, moisten with nicely-flavoured rich beef gravy, toss over the tire for a few minutes, then move it to the side. Cut some small fillets off a breast of fowl, lay them in a buttered tin, cover with a sheet of buttered paper, and cook in the oven. Rub 5oz. of butter into 1 lb. of flour, and when smooth mix in 2 table-spoonfuls of sugar, the beaten yolks of three eggs, 1 saltspoonful of salt, and a sufficient quantity of warm water to knead the whole into a rather stiff paste. Roll the paste out, and line a buttered plain round mould with it. joining the edges together with beaten white of egg. Fill the mould with
Macaroni — continued.
Records on this page
Milanese MacaroniMacaroni with BeefItalian MacaroniMacaroni Pie