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Game and Macaroni Pie

Put a quarter of a pound of pipe macaroni into a saucepan of boiling stock, and let it simmer till it is tender, but unbroken. Drain, and lay it at the bottom of a deep dish, and on it place a layer of game (either partridges, pheasants, or grouse), cut into neat joints, and stewed until they are three-parts cooked. A few slices of raw, lean ham should be put amongst the game, together with a few chopped mushrooms. Season with pepper and salt. Place a layer of macaroni on the top, grate over it a little Parmesan cheese, and put little lumps of butter here and there. Pour some good gravy, mixed with cream or new milk, over the whole; cover with a good crust, and bake in a moderate oven. Before serving, add a little more boiling gravy, and milk if required. Time to bake, about one hour. Sufficient, a pie made with one large or three small birds, and a quarter of a pound of macaroni, for six persons. Probable cost, uncertain.