Throw four ounces of fine fresh† mellow maccaroni into a pan of fast-boiling water, with about an ounce of fresh butter, and a small onion stuck with three or four cloves.‡ When it has swelled to its full size, and become tender, drain it well, and slip it into a couple of quarts of clear gravy-soup; let it simmer for a few minutes, when it will be ready for table. Observe, that the maccaroni should be boiled quite tender; but it should by no means be allowed to burst, nor to become pulpy. Serve grated Parmesan cheese with it.

Maccaroni, 4 ozs.; butter, 1 oz; 1 small onion; 5 cloves; three-quarters of an hour or more. In soup, 5 to 10 minutes.


The maccaroni for soups should always be either broken into short lengths before it is boiled, or sliced quickly afterwards into small rings not more than the sixth of an inch thick, unless the cut maccaroni be used; this requires but ten minutes boiling, and should be dropped into the soup in the same way as vermicelli. Four ounces of. it will be sufficient for two quarts of stock. It may be added to white soup after having been previously boiled in water or veal-broth, and well drained from it: it has a rather elegant appearance in clear gravy-soup, but should have a boil in water before it is thrown into it.

* When of very fine quality, the vermicelli will usually require less boiling than this.

† We must here repeat our warning against the use of long-kept maccaroni, vermicelli, or semoulina; as when stale, they will render any dish into which they are intraduced, quite unfit for table.

‡ For White Soups, omit the onion.