1905 edition
Historic source edition of the Big Cookbook.

Source: Henriette Schønberg Erken, Levningers anvendelse, 1905, s. 51 (falt i det fri)
Brown the butter, stir in the flour, thin with the stock, simmer for 1/4 hour, and add salt and pepper to taste.
Cut the meat into small squares and add it, together with the cleaned, blanched mushrooms, to the sauce.
Place the stew in the middle of a round dish with the cooked macaroni around it.
Cook the macaroni until tender in salted water; press the water out well, and stir the grated cheese and the melted butter (50 g) into the macaroni.
Sprinkle 2 tablespoons finely chopped parsley over the meat and macaroni just as it is to be served.
1905 edition
Historic source edition of the Big Cookbook.

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