Ingredients
1 1/2 pounds macaroni
3 tablespoons olive oil
1 tablespoons curry powder
salt and pepper
1 pound lamb, cubed
2 tablespoons flour
3 cups milk, scalded
1 teaspoon capers
Directions
Cook macaroni in boiling, salted water until tender; drain.
Brown lamb in hot olive oil, add a little water and cook slowly until tender.
Heat remaining olive oil, add flour, capers, curry powder and seasoning.
Stir in milk gradually until sauce thickens.
Place a layer of macaroni in a greased baking dish, cover with a layer of lamb and sauce, and top with a layer of macaroni.
Cover, band bake in a moderate oven (350 degrees F.) about 40 minutes.
Serves 8.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Jules Bastien-Lepage: Les foins, 1877. |
