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Cod and Macaroni

Break the remains of cold cod into small pieces, having first removed the skin and bones. Take macaroni to the weight of the fish, and boil it until tender; drain, and cut into short lengths of an equal size. Make a little good melted butter, allowing a pint for a pound of cod and a pound of macaroni; season it with salt, cayenne, and the juice of a lemon; let it boil, draw it from the fire, and add the well-beaten yolk of an egg. Put the cod and macaroni with the sauce, and when they are quite hot, put the whole into a hot dish. The sauce must not boil after the egg is put in. Cover the mixture with grated bread-crumbs, and brown the top with a salamander or in a brisk oven. Time, one hour.