Break two ounces of macaroni in two-inch lengths; throw them into boiling water and boil rapidly for thirty minutes; drain. Blanch for fifteen minutes in cold water; then cut in pieces half an inch long. Wash half a pound of boneless salt cod; cut it in dice, cover with cold water. Bring just to boiling point, but do not allow it to boil; drain, cover again with boiling water and let it stand for five minutes, then drain. Rub together one rounding tablespoonful of butter with one of flour; add half a pint of strained tomato, a tablespoonful of grated onion, half a teaspoonful of salt and a saltspoonful of white or black pepper. Stir until boiling. Add the macaroni and fish, stand over hot water for five minutes and serve in a heated dish.