Macaroni a la Bolognese
From The encyclopædia of practical cookery (1892).
A historical recipe
The encyclopædia of practical cookery, by Theodore Francis Garrett and William A Rawson (1892).
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.
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.
Method
Chef Wood
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- Break some lasagna or Macaroni into convenient lengths, and boil in salted water.
- Thoroughly wash sufficient spinach, using plenty of water, as it is very gritty ;
- plunge it into a saucepan of boiling water with a lump of salt, and boil until tender.
- Well drain the spinach, pass it through a fine hair sieve, and put it into a stewpan ;
- moisten with a small quantity of rich veal gravy, and stir it over the fire for a few minutes.
- When the Macaroni is cooked, drain it, arrange on a deep dish in alternate layers with the spinach, strewing plenty of grated Parmesan cheese between each layer, cover the dish, and place it in a moderately hot oven for about three- quar tersof-an-hour.
- When ready, serve the Macaroni very hot in the dish in which it was cooked.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Grater
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Wooden spoon
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Sieve
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Colander