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Title: Savoury Macaroni
Categories: Pasta, Vegetarian
Yield: 1 Batch
3 oz Swiss egg macaroni
2 c Brown vegetable stock;
- generous
Cheese; grated
1/2 oz Flour
1 oz Butter
1 tb Tomato catsup
Seasoning
Put the macaroni into boiling salted water for 10 minutes, then drain
it, put it into a stewpan, cover with the brown stock, which should
be boiling, and cook steadily until it is done. Then drain it and
pile it up on a hot dish; let the stock in which it was cooked boil
up and thicken it by stirring in the butter, which should be worked
up smoothly with the flour; add the tomato catsup and strain over the
macaroni; scatter a little dry, grated cheese over the top and
surround by some carefully cooked Brussels sprouts, which have been
finished with some warm, seasoned butter and a squeeze of lemon-juice.
Recipe by Jeanne Jardine
Recipe FROM: The Best Vegetarian Dishes I Know, 1910
Recipe FROM: <
https://www.gutenberg.org/ebooks/70164/>
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