Macaroni with Cheese Course II
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A historic Victorian British dish of pipe, milk, veal, eggs and cream. Adapted from Macaroni with Cheese Course II, from The Book of Household Management (1861).
Adapted from Macaroni with Cheese Course II, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/macaroni-with-cheese-course-ii.md.
The dish
2 of 7 items checked
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Wash the macaroni, and boil it in the gravy and milk until quite tender, without being broken
Drain it, and put it into rather a deep dish
Beat the yolks of the eggs with the cream and 2 tablespoonfuls of the liquor the macaroni was boiled in; make this sufficiently hot to thicken, but do not allow it to boil; pour it over the macaroni
Over the macaroni, sprinkle the grated cheese and the butter broken into small pieces; brown with a salamander, or before the fire, and serve
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)