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Page:Mrs Beeton's Book of Household Management.djvu/1492

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cream, and season to taste. Make quite hot, and serve garnished with sippets of bread.

Time.—About ½ an hour. Average Cost, 1s. 3d. to 1s. 5d. Sufficient for 2 or 3 persons.


Ingredients.—6 ozs. of macaroni, ¼ of a lb. of bread, 1 teaspoonful of parsley, ½ a teaspoonful of mixed herbs, lemon-peel, spice, pepper and salt, 3 ozs. of butter, 1 egg.

Method.—Parboil the macaroni, and with it line a pint basin previously buttered. Soak the bread in cold water, squeeze it dry, and add the rest of the ingredients with any macaroni that may be over, cut into pieces. Fill the basin and press it down. Cover it with buttered paper, and steam for 1¼ hours. Serve hot with white or brown sauce.

Time.—To steam the pudding, ¼ hour. Average Cost, 6d. to 7d. Sufficient for 2 persons.


Ingredients.—½ a lb. of Naples macaroni, salt and water, ½ an oz. of flour, ½ an oz. of butter, 3 tablespoonfuls of tomato sauce, 1 onion stuck with 2 cloves.

Method.—Drop the macaroni into quickly boiling water, with salt and the onion, and boil for ½ an hour, or until tender, then drain the water off. Melt the butter in a saucepan, add the flour and the water (of which there should be about ½ a pint), let it boil, add the tomato sauce and the macaroni. When it is hot through it is ready to serve. The onion should be removed.

Time.—About 40 minutes. Average Cost, 5d. to 6d. Sufficient for 2 or 3 persons.


Ingredients.—4 ozs. of onions, 2 ozs. of macaroni, 6 ozs. of breadcrumbs, 3 eggs, and seasoning.

Method.—Stew the macaroni in water, and when tender, drain and cut into small pieces, add the onions, boiled and chopped, the breadcrumbs moistened with a little water, and the eggs well beaten; season with pepper and salt and shape them; next fry the shapes, and serve with brown sauce.

Time.—Altogether, about 40 minutes. Average Cost, 6d. to 7d. Sufficient for 2 persons.


Ingredients.—Salsify, Béchamel sauce, puff paste cases (see Oyster Patties, No. 565), butter, lemon-juice, salt.