Take an onion, carrot, a small head of celery and a very small quantity of turnip; cut them up and boil them in a very small quantity of water for about an hour. Then rub the whole through a wire sieve, add a quart or more of boiling milk, throw in the macaroni, after breaking it up into pieces two inches long, and let the macaroni simmer in this till it is perfectly tender. The soup should be thickened with a very little white roux, a bay-leaf can be boiled in the soup; a small quantity of cream is a great improvement. Fried or toasted bread should be served with it.
Boil a chicken until very tender, take out all the bones, and pick up the meat quite fine. Boil half a pound of macaroni until tender, first breaking it up to pieces an inch long. Butter a deep pudding dish, put on the bottom a layer of the cooked macaroni, then a layer of the minced chicken, bits of butter, pepper and salt, then some of the chicken liquor, over this put another layer of macaroni, and so on, until, the dish is filled. Pour a cup of cream over the whole, and bake half an hour. Serve on a platter.
Take one-half pound of beef without fat. Prepare the ham fat as in the preceding receipt, chopped up with onion, celery, and parsley. Cut the meat into several pieces, put it with the fat, etc., into a frying-pan. Add salt and pepper. Cook until the meat is colored, then add two tablespoons of wine, white or red. When the wine is absorbed add two tablespoons of tomato paste dissolved in hot water. (Or tomato sauce as in preceding.) Boil all together for five minutes, with cover on the saucepan, then add one cup of boiling water, and allow it to simmer until the meat is thoroughly cooked--about one-half an hour. Boil and strain the macaroni as before, and pour over it the sauce from the meat. Mix well, and serve with the meat in the middle and the macaroni around it, with cheese (grated Parmesan) sprinkled over it.
This dish can be made with veal or mutton instead of the beef.
Break three ounces of macaroni--noodles or spaghetti answer equally well--into small pieces, boil in rapidly boiling salted water; when tender drain off the water and add half a pint of milk; cook slowly till the macaroni has absorbed most of the milk. To half a pint of thick white sauce add two ounces of grated cheese and mix with the macaroni; last of all add two well-beaten eggs. Butter a pudding mold, sprinkle it with browned bread crumbs and pour in the macaroni mixture; steam gently for about half an hour, turn out and fill the centre with stewed tomatoes and mushrooms.
Boil half a pound of macaroni; cut it up into pieces about two inches long and put it into a stew-pan with two ounces of butter and a quarter of a pound of grated cheese, composed of equal parts of Gruyere and Parmesan cheese. Moisten this with about three tablespoonfuls of cream. Toss it all lightly together till the cheese makes cobwebs. Add a little pepper and salt and serve with some fried bread round the edge cut up into ornamental shapes. Carefully made pieces of toast, cut into triangles, will do instead of the fried bread.
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.
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 Consommé au Ris, Consommé with Macaroni, etc.
Break up a pound of macaroni in three-inch lengths, boil as usual and drain. Put into a stew-pan a quarter of a pound of fresh butter, the macaroni, twelve ounces of Parmesan and Gruyere cheese mixed, and about a quarter of a pint of some good sauce, white sauce. Move the stew-pan and its contents over the fire until the macaroni has absorbed the butter, etc., then turn it out on a dish, which should be garnished with croutons of fried bread. Pile it in the shape of a dome, cover with bread-raspings, a little clarified butter run through a colander, and brown very lightly with a salamander. N.B.--The above two recipes are taken from "Cassell's Dictionary of Cookery."
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.
1 c. macaroni 2 qt. boiling water 2 tsp. salt 2 c. canned tomatoes 8 thin slices bacon
Break the macaroni into inch lengths and cook it in the boiling salted water until it is tender. Place a layer of the cooked macaroni on the bottom of a baking dish; over this layer put 1 cupful of the tomatoes, and on top of them spread four slices of bacon. Then add another layer of the macaroni, the other cupful of tomatoes, and a third layer of macaroni. On top of this layer, place the remaining four slices of bacon, and then bake the food for one half hour in a slow oven. Serve hot.
