the Macaroni, fillets of fowl, truffles, mushrooms, and
cocks’ combs cut into small pieces and cooked in gravy,
small squares of cooked ham, and a moderate quantity of
grated Parmesan cheese, moistening occasionally with good
veal gravy✪ Macaroni Pie. Cover the mould with a flat of paste, trim
off round the edges, brush these with a paste-brush dipped
in beaten white of egg, press them together, and bake the
pie in a moderate oven for about one hour. When cooked,
turn it out of the mould on to a hot dish, and serve.
Macaroni Pudding. — (1) Put 2oz. or so of small pipe
Macaroni into a saucepan with 1 pint of milk, flavour
with a little lemon-peel and cinnamon, and simmer gently
until the Macaroni is tender. Turn it all into a pie-dish,
put in the yolks of two or three eggs and the white of
one, also sugar and grated nutmeg to taste, and pour
over 1 table-spoonful of peach-juice and J wineglassful of
raisin wine. Place a rim of paste round the edge of the
dish, and bake.
(2) Break the Macaroni into convenient lengths, put it
into a stewpan, with a sufficient quantity of milk, plenty
of sugar, and any flavouring liked, and boil until tender.
When cooked, strain the Macaroni, and leave it until
nearly cold. Beat three eggs well, mix them with the cold
Macaroni, turn it into a buttered basin that will just hold
it, and tie a floured cloth over the top. Put the pudding
in a saucepan of boiling water, and boil for an hour.
When cooked, turn the pudding on to a hot dish, and
serve with a sauceboatful of sweet sauce.
(3) Put 3oz. or 4oz. of powdered loaf sugar into a saucepan
with a small quantity of water, and boil until a dark
brown colour ; warm a plain mould and pour the sugar
into it, turning about with the hands until the mould is
coated all over. Sweeten 1 pint of milk to taste with
sugar, place it over the fire in a stewpan until boiling,
then put in 2oz. of Macaroni✪ Macaroni Pudding (2) broken into convenient-sized
pieces. When the Macaroni is tender, let it cool a little,
then mix in the beaten yolks of four eggs. Pour the mixture
into the lined mould, and bake for a-quarter-of-an-hour.
When cooked, turn the pudding out of the mould on to a
hot dish, and serve.
(4) Boil 2oz. of Macaroni in a saucepan with lqt. of
water ; when tender, drain off’ the water and add J gill
of milk and 2oz. of caster sugar. Toss the pan frequently
until the milk is absorbed, add a little ground cinnamon
or grated nutmeg to flavour, and serve with stewed fruit.
(5) Boil 6oz. of Macaroni in salted water until quite
tender, taking care not to break it ; take it out, and
drain. In the meantime, beat in a basin the yolks of five
eggs and the whites of two, add 1 gill of cream, and pour
it into a saucepan containing three thin slices of ham and
the breast of a chicken, both well minced. Mix 3 table-
spoonfuls of grated Parmesan cheese with half a blade of
powdered mace, a little salt, pepper, and cayenne, stir it
into the egg mixture, add the Macaroni, and mix thoroughly.
Pour it into a well-buttered mould, put the mould in a
saucepan of water, but not sufficient to cover it, and
boil for an hour. Turn it out on to a dish, pour some rich
gravy over, garnish round with potato croquettes (see
Fig. 1109), and serve.
Page 410 · 11 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
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the Macaroni, fillets of fowl, truffles, mushrooms, and
cocks’ combs cut into small pieces and cooked in gravy,
small squares of cooked ham, and a moderate quantity of
grated Parmesan cheese, moistening occasionally with good
veal gravy. Cover the mould with a flat of paste, trim
off round the edges, brush these with a paste-brush dipped
in beaten white of egg, press them together, and bake the
pie in a moderate oven for about one hour. When cooked,
turn it out of the mould on to a hot dish, and serve.
Macaroni Pudding. — (1) Put 2oz. or so of small pipe
Macaroni into a saucepan with 1 pint of milk, flavour
with a little lemon-peel and cinnamon, and simmer gently
until the Macaroni is tender. Turn it all into a pie-dish,
put in the yolks of two or three eggs and the white of
one, also sugar and grated nutmeg to taste, and pour
over 1 table-spoonful of peach-juice and J wineglassful of
raisin wine. Place a rim of paste round the edge of the
dish, and bake.
(2) Break the Macaroni into convenient lengths, put it
into a stewpan, with a sufficient quantity of milk, plenty
of sugar, and any flavouring liked, and boil until tender.
When cooked, strain the Macaroni, and leave it until
nearly cold. Beat three eggs well, mix them with the cold
Macaroni, turn it into a buttered basin that will just hold
it, and tie a floured cloth over the top. Put the pudding
in a saucepan of boiling water, and boil for an hour.
When cooked, turn the pudding on to a hot dish, and
serve with a sauceboatful of sweet sauce.
(3) Put 3oz. or 4oz. of powdered loaf sugar into a saucepan
with a small quantity of water, and boil until a dark
brown colour ; warm a plain mould and pour the sugar
into it, turning about with the hands until the mould is
coated all over. Sweeten 1 pint of milk to taste with
sugar, place it over the fire in a stewpan until boiling,
then put in 2oz. of Macaroni broken into convenient-sized
pieces. When the Macaroni is tender, let it cool a little,
then mix in the beaten yolks of four eggs. Pour the mixture
into the lined mould, and bake for a-quarter-of-an-hour.
When cooked, turn the pudding out of the mould on to a
hot dish, and serve.
(4) Boil 2oz. of Macaroni in a saucepan with lqt. of
water ; when tender, drain off’ the water and add J gill
of milk and 2oz. of caster sugar. Toss the pan frequently
until the milk is absorbed, add a little ground cinnamon
or grated nutmeg to flavour, and serve with stewed fruit.
(5) Boil 6oz. of Macaroni in salted water until quite
tender, taking care not to break it ; take it out, and
drain. In the meantime, beat in a basin the yolks of five
eggs and the whites of two, add 1 gill of cream, and pour
it into a saucepan containing three thin slices of ham and
the breast of a chicken, both well minced. Mix 3 table-
spoonfuls of grated Parmesan cheese with half a blade of
powdered mace, a little salt, pepper, and cayenne, stir it
into the egg mixture, add the Macaroni, and mix thoroughly.
Pour it into a well-buttered mould, put the mould in a
saucepan of water, but not sufficient to cover it, and
boil for an hour. Turn it out on to a dish, pour some rich
gravy over, garnish round with potato croquettes (see
Fig. 1109), and serve.