i may be browned with a salamander, which is even better than
placing it before the fire, as the process is more expeditious; but it
should never be browned in the oven, as the butter would oil, and so
impart a very disagreeable flavour to the dish. In boiling the macaroni,
let it be perfectly tender but firm, no part beginning to melt, and the
form entirely preserved. It may be boiled in plain water, with a little
salt instead of using milk, but should then have a small piece of butter
mixed with it.

_Time_.--1-1/2 to 1-3/4 hour to boil the macaroni, 5 minutes to brown it
before the fire.

_Average cost_, 1s. 6d.

_Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

_Note_.--Riband macaroni may be dressed in the same manner, but does not
require boiling so long a time.

II.

1646. INGREDIENTS.--1/4 lb. of pipe or riband macaroni, 1/2 pint of
milk, 1/2 pint of veal or beef gravy, the yolks of 2 eggs, 4
tablespoonfuls of cream, 3 oz. of grated Parmesan or Cheshire cheese, 1
oz. of butter.

_Mode_.--Wash the macaroni, and boil it in the gravy and milk until
quite tender, without being broken. Drain it, and put it into rather a
deep dish. Beat the yolks of the eggs with the cream and 2
tablespoonfuls of the liquor the macaroni was boiled in; make this
sufficiently hot to thicken, but do not allow it to boil; pour it over
the macaroni, over which sprinkle the grated cheese and the butter
broken into small pieces; brown with a salamander, or before the fire,
and serve.

_Time_.--1-1/2 to 1-3/4 hour to boil the macaroni, 5 minutes to thicken
the eggs and cream, 5 minutes to brown.

_Average cost_, 1s. 2d.

_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

III.

1647. INGREDIENTS.--1/4 lb. of pipe macaroni, 1/2 pint of brown gravy
No. 436, 6 oz. of grated Parmesan cheese.

_Mode_.--Wash the macaroni, and boil it in salt and water until quite
tender; drain it, and put it into rather a deep dish. Have ready a pint
of good brown gravy, pour it hot over the macaroni, and send it to table
with grated Parmesan served on a separate dish. When the flavour is
liked, a little pounded mace may be added to the water in which the
macaroni is boiled; but this must always be sparingly added, as it will
impart a very strong flavour.

_Time_.--1-1/2 to 1-3/4 hour to boil the macaroni.

_Average cost_, with the gravy and cheese, 1s. 3d.

_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.