MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Macaroni Pie
Categories: Dinner pies, Pasta, Vegetarian
Yield: 1 Batch

3 oz Large; straight macaroni
1 sm Onion; stuck with:
2 Cloves
1 Celery stick
4 Artichokes
1 sl Turnip; thick
1 c Thick tomato sauce
1 ts Parsley; chopped
1 tb Parmesan cheese; grated
Seasoning
1 Egg; beaten
2 Eggs;
- up to 3, hard boiled,
- quartered (optional)
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1/2 lb Potatoes
6 oz Flour
Salt & pepper
1 ts Baking powder
3 oz Butter
1 Egg; beaten
Milk; cold; as needed

Put the macaroni and vegetables in a saucepan containing some boiling
water, season well and cook steadily for 1 hour, then drain the
macaroni and cut it into small pieces; cut up the vegetables with
which it was boiled, excepting the onion, and put all into a buttered
pie-dish, season with salt, pepper, and nutmeg, sprinkle in the
cheese & parsley, and pour in the sauce; cover with the potato paste,
brush over the top with beaten egg and bake in a quick oven. Two to
three hard-boiled eggs, cut into quarters, can be added to the other
ingredients if liked.

Serve the pie with stewed lettuce prepared thus: Wash some
freshly-cut, compact lettuces, then tie each with a piece of narrow
white tape, and parboil them; drain them and put them into a buttered
stewpan, containing a small quantity of onion, which has been scalded
and minced; season with salt, pepper, nutmeg, and a dust of sugar;
cover the pan and let them simmer for 10 minutes, then pour in
sufficient nicely-flavoured milk-stock to nearly cover them. Place a
greased paper over the lettuces before putting on the lid of the pan,
and let them cook in a moderate oven until tender; when done, take
out the lettuces, untie them, cut them in half, and keep them hot in
a vegetable dish while the sauce is being made. Thicken the stock in
which the lettuces were cooked with some potato flour mixed with a
small quantity of cream, and when it has thickened, add a squeeze of
lemon-juice and a sprinkle of chopped parsley, and pour through a
pointed strainer over the lettuce.

Potato Pastry:

Put 1/2 lb potatoes (cooked and sieved) into a basin, add 6 oz flour,
season with salt & pepper, and add 1 ts baking powder, then rub in 3
oz butter and moisten sufficiently with beaten egg and cold milk to
form a smooth and fairly stiff paste. Knead it well and roll it out
on a floured board to about 1/2" thick, and cut into the required
size and shape for the pie.

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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