Boil four ounces of macaroni until quite tender, drain well and allow to cool. Then cut up into small pieces and mix with about a quarter of a pint of stiff white sauce, which has been flavored with a piece of onion, a small blade of mace, and salt and pepper. Add a dessertspoonful of lean bacon (finely minced), and half a beaten egg, and spread the mixture on a plate. When it is cold, take up a small portion at a time and form it on a floured board into the shape of small cutlets. Dip them into beaten egg, cover with fine breadcrumbs and fry them until lightly browned all over. Serve very hot.

Macaroni Cutlets

Four ounces of macaroni, four ounces of grated cheese, one ounce of butter, half ounce of flour, half a pint of milk, one teaspoonful of French mustard, breadcrumbs, one egg, cayenne and salt. Boil the macaroni, and cut it into pieces of half an inch in length. Melt the butter in a stewpan, add the flour gradually, stirring until there are no lumps, add the milk, and stir over the fire until the sauce thickens. Mix the macaroni, cheese, mustard, pinch of cayenne, and salt to taste, with the sauce, then turn out on to a plate, and leave until cold. Now shape into cutlets or small rolls, roll in breadcrumbs, then dip in beaten egg, and again into the crumbs. Fry the cutlets in boiling fat until they are a golden brown color, and serve with a garnish of fried parsley. If the mixture is formed into cutlet shape, place a small piece of raw macaroni at the thin end to represent bone.