Cut up about a pound of cooked meat into small pieces, removing all the fat; chop two ounces of fat bacon rather coarsely and cut three ounces of macaroni into moderately thick rings. Put half a pint of milk into a saucepan with one small onion, a few strips of lemon-peel, and a blade of mace; when the milk boils draw the pan to the side of the stove and let it simmer very gently for half an hour. Cook one ounce of butter and one ounce of flour together for a few minutes without letting them become brown, then add the milk, stirring it quickly until the sauce is smooth and thick; season it with salt and pepper and strain it into a bowl and add the meat, bacon and macaroni. Butter a plain tin mold of a suitable size, scatter it thickly with finely broken vermicelli and line it with some light paste of medium thickness; fill it with the prepared meat, cover it with a layer of paste, and bake the pie in a well-heated oven until the paste is thoroughly cooked. When it is done, turn it from the mold on to a hot dish and surround with tomato sauce. If beef is used, brown stock must replace the milk.