PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: A dish of noodles and cheese
95. Makerouns. Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & seeþ it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Macaroni. Take a piece of thin pastry dough and cut it in pieces, place in boiling water and cook. Take grated cheese, melted butter, and arrange in layers like lasagna; serve.
Makerouns appears to be the ancestor of macaroni, and this dish may best be described as "medieval mac-n-cheese." The period receipt advises to prepare it like "losyns" (lasagna), with layers of noodles, butter, and cheese. I find Cheddar cheese the tastiest, but feel free to try other varieties. The dish is wonderful when prepared with undried freshly made noodles, but works with a dried purchased variety as well.
*The original recipe noodles are essentially boiled pastry dough; if you have a pasta maker, feel free to use it in making your makerouns, boiling them while still fresh and undried. Egg noodles are probably the best to use when purchasing a commercial brand. Keep in mind the difference in weight between dried and undried noodles.
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Makerouns © 2000 James L. Matterer
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