Timbales of Macaroni
A historical recipe from High-class cookery made easy, by Hart, J., Mrs..
A historical recipe
High-class cookery made easy, by Hart, J., Mrs.. Project Gutenberg eBook #69334.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From High-class cookery made easy, by Hart, J., Mrs.. Digitised by Project Gutenberg, eBook #69334 (https://www.gutenberg.org/ebooks/69334). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- one ounce of macaroni till tender
- a cupful of mince
- two glasses of stock
- two eggs
Method
- Boil one ounce of macaroni till tender, then cut it into very short pieces;
- take a wire and place it round the side of the timbale moulds, when greased;
- make a mince of cold mutton, or chicken, or rabbit;
- place a cupful of mince on the fire, with two glasses of stock, pepper and salt, and sprinkle of dried herbs, a few drops of mushroom ketchup, a half-ounce of bread-crumbs, and the yolk of two eggs stirred into the mince.
- Fill the timbale moulds, steam for fifteen minutes, and serve with tomato sauce.
- Fill the centre with potatoes fried, cut the size of walnuts.