Cassell's dictionary of cookery

Macaroni, Boiled (a I'ltalienne). — Macaroni being a national article of food, the mode of cooking it is best understood in Italy. A better acquaintance -with the Italian mode will, we hope, enable English cooks to convert a dish of macaroni into a wholesome and delicious preparation, such as is met with on the Continent. Dishes of macaroni, with tomatoes, truffles, game, or fish, are all good, and there is a great variety to be found in the preceding recipes, such as Macaroni a la Pontific, a la Peine, au Gratin, au vin, &c., but one rule should be observed in the boiling of the macaroni. The following recipe, if properly attended to, will insure success; — Put five or six ounces of the best Italian macaroni into plenty of boiling water, not less than three pints, a salt-spoonful of salt, and one of fine pepper; simmer for twenty minutes, and drain. After this first boiling, which should be observed in the prepaiation of aU dishes, return the macaroni to the stewpan, with half a pint of gravy or broth, according to the richness required, and simmer until the macaroni has imbibed all the liquid. Have ready grated of Parmesan and Gruyere cheese, mixecl, a quarter of a pound. Put half the quantity with the macaroni until nearly melted, then add the rest, and an ounce of butter. Move the contents of the pan round in one direction until the cheese has been well incorporated and dissolved in the macaroni. Turn it out on a hot dish, and serve. In this way macaroni is eaten at most of the best tables in Leghorn and Florence. Time, three-quarters of an hour. Probable cost, 5d. or 6d. per pound. Sufficient for six or seven persons. Macaroni, Cheese with (see Cheese with Macaroni). Macaroni Cordial. — This favourite French liqueur is thus prepared : — Put half an ounce of the oil of bitter almonds into half a pint of spirits of wine ; shake up the mixture every day for two or three days ; then infuse it for ten days, with one ounce of Spanish angelica root in three gallons of brandy, one draclun of the essence of lemon, three quarts of clarified sugar, two quarts of milk-flour water, and five quarts of soft water ; last of all, filter the whole through a bag. MAC (394) MAC Macaroni, Croquettes of.— To a teacupful of boiled pipe macaroni add about two ounces of meat from a roast pheasant, partridge, hare, or any game, a slice of lean ham, a few mushrooms, or a truffle. Mince separately, and mix these ingredients together. Boil a breakfastcupful of good white sauce until reduced to a quarter of a pint, then simmer in it for a few minutes a salt-spoonful of shallot, chopped fine, a salt-spoonful of sugar, and one of pepper and nutmeg, mixed; lastly, stir in two or three yolks of eggs, and, when those have set, the juice of half a lemon. This sauce may now be thrown over the mince, mixed with it, and allowed to cool, when egg-shaped balls may be made in a table-spoon, and completed by the hand. Fry with egg and bread-crumlDS in boiling lard from eight to ten minutes. Serve with fried parsley as a garnish. Sufficient for a dish.