Ingredients
- 1 1/4 cup rigatoni 1 lb
- 3 inferior stalks of celery
Directions
1
1-1¼ cup rigatoni 1 lb. nutmese ¾-1 lb. trumese 2 or 3 inferior stalks of celery with tops on nut butter, flour salt, water, cream
2
Make a thin nut gravy, simmer in it the stalks of celery, bruised and tied together (for convenience), and the cooked rigatoni. When the sauce is well flavored, remove the celery and add the nut meats cut into convenient pieces; and lastly, a little cream.
3
Rigatoni is macaroni in large, round, corrugated pieces.
4
A few green peas may be served on each plate with the fricassee.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg