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Ingredients
4 ounces pipe macaroni
? pound of tomatoes
2 ounces of butter
Pepper and salt to taste
Instructions
Boil the macaroni for half an hour in boiling water, and then drain.
Butter a pie dish, and put a thick layer of macaroni at the bottom; skin the tomatoes by putting them into a basin and pouring boiling water over them, cover them with a plate for five minutes, and the skins will come off quite easily.
Then cut them into slices and put a layer on the macaroni, then some pieces of butter and a sprinkling of pepper and salt, then another layer of macaroni, and so on till the dish is full, leaving tomato on top, with a few rusk crumbs sprinkled over; put in the oven for a quarter of an hour.
Serve with grated cheese
4 ounces pipe macaroni
? pound of tomatoes
2 ounces of butter
Pepper and salt to taste
Instructions
Boil the macaroni for half an hour in boiling water, and then drain.
Butter a pie dish, and put a thick layer of macaroni at the bottom; skin the tomatoes by putting them into a basin and pouring boiling water over them, cover them with a plate for five minutes, and the skins will come off quite easily.
Then cut them into slices and put a layer on the macaroni, then some pieces of butter and a sprinkling of pepper and salt, then another layer of macaroni, and so on till the dish is full, leaving tomato on top, with a few rusk crumbs sprinkled over; put in the oven for a quarter of an hour.
Serve with grated cheese
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