Recipe For Cooking Mutton Rechauffe With Macaroni
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 295 of 825.
3/4 cup of macaroni. 1 pint, generous measure, of tomato sauce. 1 pint of cold Iamb or mutton in slices. 1/3 cup of butter. 1 cup of cracker crumbs.
Use the trimmings and bones in making stock for the tomato sauce. In a buttered au gratin dish alternate the layers of macaroni and meat dressed with the sauce: mix the crumbs with the melted butter and spread over the last layer, which should have sauce above. Set into the oven long enough to brown the crumbs.