Dinner
Macaroni piquante
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil these for twenty minutes, or until tender, in salted water.
- Drain and keep hot while you make the following sauce: Cook together in a saucepan a heaping teaspoonful, each, of butter and browned flour, and when these are blended to a brown roux, pour upon them a pint of beef stock, and stir until smooth.
- Now add four tablespoonfuls of tomato catsup, six drops of Tabasco sauce, a teaspoonful of kitchen bouquet, a pinch of salt and a dash of paprika.
Historical transcription
Source method
- 1
Break spaghetti into very small bits less than an inch in length. Boil these for twenty minutes, or until tender, in salted water. Drain and keep hot while you make the following sauce:
- 2
Cook together in a saucepan a heaping teaspoonful, each, of butter and browned flour, and when these are blended to a brown roux, pour upon them a pint of beef stock, and stir until smooth. Now add four tablespoonfuls of tomato catsup, six drops of Tabasco sauce, a teaspoonful of kitchen bouquet, a pinch of salt and a dash of paprika. Turn the boiled spaghetti into this sauce, stir all together, and pour the mixture into a greased pudding-dish. Sprinkle buttered crumbs and grated cheese over the top and bake until brown.
Nutrition pending
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