MACARONI PIE
Three ounces of large, straight macaroni, 1 small onion stuck with 2 cloves, 1 stick celery, 4 artichokes, 1 thick slice of turnip, ¹⁄₂ pint thick tomato sauce, 1 teaspoonful chopped parsley, 1 tablespoonful grated Parmesan cheese, seasoning, potato paste, beaten egg.
Method.—Put the macaroni and vegetables in a saucepan containing some boiling water, season well and cook steadily for an 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 and 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 or 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 ten 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. For the potato paste put half a pound of potatoes (cooked and sieved) into a basin, add six ounces of flour, season with salt and pepper and add a teaspoonful of baking powder, then rub in three ounces of 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 half an inch in thickness, and cut into the required size and shape for the pie.