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Classic
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page 18
16
MACARONI WITH SAUCE
(Maccheroni al sugo)
The most appreciated kind of macaroni are those seasoned with tomato sauce or
with brown stock (see nos. 12 and 13). The macaroni are boiled as above, then
drained in a colander, returned to the saucepan and mixed with the sauce and
grated cheese. For those who like it some butter may be added in the mixing.
17
MACARONI WITH ANCHOVY SAUCE
(Maccheroni con salsa d'acciughe)
After the paste is drained thoroughly it is to be put into the hot dish in which
it is to be served and the anchovy sauce poured over it and well mixed with two
silver forks until the sauce has gone all through it. Some olive oil may be
added, but grated cheese is not generally used with the anchovy sauce.
18
MACARONI A LA CORINNA
(Maccheroni alla Corinna)
Put on the fire a pot with two quarts of salted water to which add a small piece
of butter. When it begins to boil put in it 3/4 lb. macaroni. Let
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