Italian Macaroni
From Buckeye cookery and practical housekeeping (1880).
A historical recipe
Buckeye cookery and practical housekeeping, by Estelle Woods Wilcox. (1880).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- two pounds of beef
- a quart of tomatoes seasoned
- two chopped onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Place two pounds of beef, well larded with strips of salt pork, and one or two chopped onions, in a covered kettle on the back of the stove, until it throws out its juice and is a lich brown ;
- add a quart of tomatoes seasoned with pepper and salt, and allow the mixture to simmer for two or three hours.
- Take the quantity of macaroni desired and boil in water for twenty miiuites, after which put one layer of the boiled macaroni in the bottom of a pudding dish, cover with some of the above mixttire, then a layer of grated cheese, and so on in layers till the dish is filled, having a layer of cheese on the top ;
- place in the oven an hour, or until it is a rich brown.
- Commence early in the morning to prepare this dish.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Chef's knife
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Cutting board
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Grater
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Kettle