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Page:Mrs Beeton's Book of Household Management.djvu/1465

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1303
RECIPES FOR CHEESE

3025.—MACARONI AND CHEESE. (Fr.Macaroni au Fromage.)

Ingredients.—¼ of a lb. of macaroni, 3 oz. of grated cheese, 1 oz. of butter, 2 yolks of eggs, ½ a pint of good gravy, 4 tablespoonfuls of cream, salt, cayenne and pepper.

Method.—Break the macaroni into short lengths, put them into the gravy when quite boiling, and simmer until tender. Strain, put the macaroni into a deep fireproof dish, and return the gravy to the stewpan. Add the well-beaten yolks of eggs, cream, salt, pepper and cayenne to taste, and stir until the mixture slightly thickens. Pour over the macaroni, sprinkle on the grated cheese, add the butter broken into small pieces, and brown with a salamander, or in a brisk oven.

Time.—1 hour. Average Cost, 10d. Sufficient for one dish.

3026.—MACARONI CHEESE. (Fr.Macaroni au Gratin.)

Ingredients.—4 oz. of macaroni, 3 oz. of grated cheese, 1 oz. of butter, ½ an oz. of flour, ½ a pint of milk, ½ a teaspoonful of made mustard, salt and pepper to taste, brown breadcrumbs.

Method.—Break the macaroni into small pieces, put them into slightly-salted rapidly-boiling water, boil until tender, and drain well. Melt the butter in a stewpan, stir in the flour, add the milk, and boil well, stirring continuously. Now add the macaroni, cheese, mustard, a liberal seasoning of salt and pepper, and mix all well together. Have ready a well-buttered fireproof dish, turn the mixture into it, sprinkle the surface with brown breadcrumbs and grated cheese, place a few small pieces of butter on the top, and bake in a quick oven until nicely browned. If preferred, the mixture may be cooked in scallop shells or ramakin cases.

Time.—¾-hour. Average Cost, 6d. Sufficient for one dish.

3027.—POTTED CHEESE.

Ingredients.—3 lbs. of Cheshire or Cheddar cheese, ½ a lb. of butter, ¼ of a pint of Chablis or Sauterne, ½ a teaspoonful of ground mace, a good pinch of cayenne pepper, clarified butter.

Method.—Remove the rind, cut the cheese into small pieces, pound it in a mortar until smooth, adding the ½ lb. of butter gradually. Season to taste, stir in the wine, press the preparation into small pots, and cover with clarified butter. Store in a cool, dry place.

Time.—1½ hours. Average Cost, 3s. 9d, to 4s. Sufficient for 9 pots.