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)

MMMMM-----------------------POTATO PASTRY----------------------------
    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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