Chicken with Macaroni

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 chicken
  • pt. stock (approx.)
  • 4 oz. macaroni
  • ¼ pt. tomato sauce
  • ¼ pt. Espagnole sauce
  • lemon juice or tarragon vinegar
  • salt and pepper


Truss the chicken, boil until half-cooked, in stock (or water flavoured with vegetables). Put macaroni in boiling salted water and cook rapidly for 15–20 min., drain well, cut into short lengths. Heat sauces together, cut the chicken into convenient pieces for serving and put them in the sauce; add macaroni, lemon juice (or tarragon vinegar), season to taste, and simmer ½–¾ hr.

Place the macaroni in an entrée dish, pile chicken on top, strain sauce over and serve while hot.