(An Italian Dish).

Prepare a fillet or shoulder of veal as directed, but without pork; set it in the oven. Boil some macaroni, broken into six-inch lengths, till tender. When the veal is within half an hour of being done, cleanse and trim some mushrooms; cut them up, sprinkle salt over them, and lay them in the dripping-pan with the macaroni. "When you take up the meat lay the macaroni round the dish, the mushrooms over it; have drawn butter or bechamel sauce ready to pour into the pan; boil it up and strain it, taking care to rub all you can of the bits of mushroom and glaze through the strainer. Serve the gravy in a tureen.