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Fowl, with Macaroni

Cut up a fowl into neat pieces, and make a seasoning of pepper and salt--a salt-spoonful of each--and a little grated nutmeg; roll the pieces in the seasoning, dredge them with browned flour, and fry lightly, using oil or butter. Stew the bones and trimmings; put them into a stewpan with a quart of water, or broth from the boiling of veal, if at hand, a carrot, a sliced onion, a piece of garlic about the size of a pea, a small bunch of parsley, a clove or two, a tea-spoonful of mustard, and two of grated cheese, with salt to taste. When the bones, etc., have stewed an hour, or more, strain. Have ready a stewpan, containing three ounces of dissolved butter, place five or six ounces of good macaroni, previously soaked an hour in water, into it, pour the strained gravy over, and simmer until soft; then arrange the fowl in the centre of a dish, with the macaroni as a wall round it. Pour half a wine-glassful of Marsala into the gravy, make it hot, and serve poured over the fowl. Time to fry fowl, ten minutes; to simmer macaroni, one hour and a half. Sufficient for four or five persons.