Macaroni Au Parmesan

Throw a quarter of a pound of macaroni broken into pieces an inch long into three pints of boiling water with a large pinch of salt. The saucepan should be large or the water will rise over when the macaroni boils fast, which it should do for twenty or twenty-five minutes. When done, strain the macaroni through a colander, put it back into the saucepan with an ounce of fresh butter, a small pinch of white pepper and salt if necessary, and shake it over the fire for a minute or two. Take the saucepan off the fire and stir into the macaroni two ounces of grated Parmesan cheese. Serve immediately with crisp, dry toast cut in neat pieces. If not convenient to use Parmesan, a mild, dry English or American cheese will answer very well.

Plain Timbale Of Macaroni

Boil a quarter of a pound of Naples macaroni with plenty of salt in the water for half-an-hour. When done, drain and let it cool. Well wet a plain half-pint mould or pudding-basin with butter, and line it with the boiled macaroni. Mince fine two ounces of any tender cold meat, veal is the best, chicken, rabbit, or game. Boil an onion in half-a-pint of milk until reduced to a gill, mix a table-spoonful of flour in a spoonful or two of cold milk, and stir into it, thicken over the fire, add a grate of nutmeg, and a pinch of chopped parsley. Take the sauce off the fire, stir in an ounce of butter and the yolk of an egg, and add the minced meat, to which a little ham or bacon will be an improvement. Put this into the basin, fill it up with the remainder of the boiled macaroni, put on a cloth, and steam or gently simmer, without the water touching the timbale, for three-quarters-of-an-hour. When done turn it out, and serve with gravy.