Break the macaroni into inch lengths, then throw it into boiling salted water, allow to cook for forty minutes, then drain and keep hot.
Melt the butter in a casserole, then fry the beef until slightly browned, then remove the beef, stir in the flour, and cook for eight minutes; add the seasonings and the beef.
Arrange the macaroni on a hot casserole, pour over the beef, and garnish with the eggs.
MUTTON HASH
- Some cold mutton
- 1 heaping tablespoonful (1 oz.) butter
- 1 heaping tablespoonful (1 oz.) flour
- 1 celery stalk
- Bunch sweet herbs
- ½ pint (1 cup) stock
- 1 small onion
- 2 parsley sprigs
- Salt and pepper
- Some mashed potatoes
Melt the butter in an earthenware pan, and when quite hot, brown the onion sliced, then the flour; add the stock, which may be made by stewing the bones with one onion, carrot, turnip, and a blade of mace; when boiling, add the celery, herbs, parsley, pepper, and salt; simmer for half an hour, then add the mutton, taking care to remove the fat; allow this to simmer for half an hour.
Serve hot with mashed potatoes.
PORK PIE
- Some cold pork
- ½ package macaroni
- 1 tablespoonful chopped parsley
- Salt and pepper to taste
- 4 ozs. (1 cup) grated cheese
- 1 onion
- ½ pint (1 cup) cream
- 1 egg
- Some pastry
Cut the meat into neat pieces; boil the macaroni in boiling salted water for half an hour, then drain it; mix the pork with the macaroni, add the cheese, the onion and parsley chopped fine, cream, salt and pepper to taste; butter a fireproof pie-plate, line it with pastry, fill it with the mixture, cover it with pastry, brush it over with the egg well beaten, and bake in a hot oven for half an hour.