Ingredients

1/2 lb. of macaroni, 1 teacup of gravy or stock, 4 ripe tomatoes, seasoning of pepper, salt, and grated cheese, 1 oz. of butter rolled in flour.

Method

Break the macaroni into inch lengths, and cook for twenty minutes in boiling water, salted.

Make the gravy quite hot, slice into it the tomatoes, stew till tender, then strain through net or tarlatan into a saucepan, season well, stir in the butter, and simmer for five minutes. Put the macaroni into a deep dish, sprinkling grated cheese over each layer, and pour the hot sauce over, opening the mass with a fork that it may reach the bottom layers. Serve with hot beef or mutton.

Horseradish Sauce

Ingredients

1 stick of horseradish, a teaspoonful of mustard, a little salt, 1/4 pint of cream, vinegar to taste.

Method

Grate the horseradish into a basin, add the mustard, salt, cream, and vinegar, stir all well together, and serve in a pickle-jar with roast beef.