Boil 2 ozs. short cut macaroni in salted boiling water, and drain. Put 3 dessertspoonfuls flour in a basin, smooth with a little cold milk, and pour a breakfast-cupful boiling milk over it, stirring vigorously all the time. Add one or two spoonfuls of cream--or a little fresh dairy butter or nut butter beat to a cream--2 beaten eggs, teaspoonful minced parsley, same of grated onion, the macaroni, a large cup bread crumbs, seasoning of pepper, salt, &c. Mix very well. Put in buttered pie-dish and bake 30 to 40 minutes in brisk oven. Turn out and serve with brown or tomato sauce. Some grated cheese may be added if liked.
Cut the steak into neat pieces, put the butter or dripping into a saucepan and fry the steak quickly; take it out, shred the onion and put it in with the peppercorns, and let it get quite brown. Pour over the stock and stir until it boils, then put back the steak and let it simmer very gently for three hours. While it is cooking, boil the macaroni in weak stock or water for twenty-five minutes, and if it is ready before it is wanted keep it in hot water. When the steak is done, dish it neatly, flavour the gravy, boil it up and pour over. Cut the macaroni into short pieces and place it round the dish as a garnish.
Break twelve sticks of macaroni in pieces about two inches long; throw them into one quart of boiling water, add a table-spoonful of salt and half a table-spoonful of pepper. Boil rapidly for twelve minutes; then take up, and drain off all the water. Season with one table-spoonful of butter and one teaspoonful of salt. After the fowl have been singed and cleaned, stuff with the macaroni. Truss them, and then pin in a floured cloth and plunge into enough boiling water to cover them. Boil rapidly for fifteen minutes; then set back where they will just simmer for from one and a half to two and a half hours. The time of cooking depends upon the age of the birds. Serve with an egg or Bechamel sauce. The quantity of macaroni given is for two fowl. Plain boiled macaroni should be served with this dish.
Put the water or stock on to boil, and when it boils put in the macaroni and boil from twenty-five to thirty minutes. While it is boiling grate up a dry piece of cheese. Put the tomatoes into boiling water and remove the skin, slice them up and put them into a saucepan with the butter and some pepper and salt, and cook them for a few minutes. When the macaroni is soft, cut it into pieces one inch long, put a layer of tomatoes at the bottom of the soup tureen, then a layer of grated cheese, then one of macaroni; repeat this until all the materials are used up, pour over it boiling the liquor in which the macaroni has been cooked, cover down for a few minutes, and serve.
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.
Six pounds of shin of beef, or six pounds of knuckle of veal; any bones, trimmings of poultry, or fresh meat; one-quarter pound of lean bacon or ham, two ounces of butter, two large onions, each stuck with cloves; one turnip, three carrots, one head of celery, two ounces of salt, one-half teaspoonful of whole pepper, one large blade of mace, one bunch of savory herbs except sage, four quarts and one-half-pint of cold water. Cut up the meat and bacon, or ham, into pieces of about three inches square; break the bones into small pieces, rub the butter on the bottom of the stewpan; put in one-half a pint of water, the broken bones, then meat and all other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold water, and simmer very gently for five or six hours. As we have said before, do not let it boil quickly. When nearly cooked, throw in a tablespoonful of salt to assist the scum to rise. Remove every particle of scum whilst it is doing, and strain it through a fine hair sieve; when cool remove all grease. This stock will keep for many days in cold weather. Stock is the basis of many of the soups afterwards mentioned, and this will be found quite strong enough for ordinary purposes. Keep it in small jars, in a cool place. It makes a good gravy for hash meats; one tablespoonful of it is sufficient to impart a fine flavor to a dish of macaroni and various other dishes. Good soups of various kinds are made from it at short notice; slice off a portion of the jelly, add water, and whatever vegetables and thickening preferred. It is best to partly cook the vegetables before adding to the stock, as much boiling injures the flavoring of the soup. Season and boil a few moments and serve hot.
Strictly speaking, in vegetarian cookery, stock is the goodness and flavouring that can be extracted from vegetables, the chief ones being onion, celery, carrot, and turnip. In order to make stock, take these vegetables, cut them up into small pieces, after having thoroughly cleansed them, place them in a saucepan with sufficient water to cover them, and let them boil gently for several hours. The liquor, when strained off, may be called stock. It can be flavoured with a small quantity of savoury herbs, pepper, and salt, as well as a little mushroom ketchup. It can be coloured with a few drops of Parisian essence, or burnt sugar. Its consistency can be improved by the addition of a small quantity of corn-flour. Sufficient corn-flour must be added not to make it thick but like very thin gum. In a broader sense, the water in which rice, lentils, beans and potatoes have been boiled may be called stock. Again, the water in which macaroni, vermicelli, sparghetti, and all kinds of Italian paste has been boiled, may be called stock. The use of liquors of this kind must be left to the common sense of the cook, as, of course, it would only be obtainable when these materials are required for use.
Eight pounds of a shin of veal, eight pounds of the lower part of the round of beef, half a cupful of butter, twelve quarts of cold water, half a small carrot, two large onions, half a head of celery, thirty pepper-corns, six whole cloves, a small piece each of mace and cinnamon, four sprigs each of parsley, sweet marjoram, summer savory and thyme, four leaves of sage, four bay leaves, about one ounce of ham. Put half of the butter in the soup pot and then put in the meat, which has been cut into very small pieces. Stir over a hot fire until the meat begins to brown; then add one quart of the water, and cook until there is a thick glaze on the bottom of the kettle (this will be about an hour). Add the remainder of the water and let it come to a boil. Skim carefully, and set back where it will simmer for six hours. Fry the vegetables, which have been cut very small, in the remaining butter for half an hour, being careful not to burn them. When done, turn into the soup pot, and at the same time add the herbs and spice. Cook one hour longer; salt to taste and strain. Set in a very cold place until morning, when skim off all the fat. Turn the soup into the pot, being careful not to turn in the sediment, and set on the fire. Beat the whites and shells of two eggs with one cup of cold water. Stir into the soup, and when it comes to a boil, set back where it will simmer for twenty minutes. Strain through a napkin, and if not ready to use, put away in a cold place. This will keep a week in winter, but not more than three days in summer. It is a particularly nicely-flavored soup, and is the foundation for any clear soup, the soup taking the name of the solid used with it, as Consomme au Ris, Consomme with Macaroni, etc.
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.
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.
