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MACARONI (a la Pontiffe)

Boil eight ounces of long straight ribbon macaroni in the usual way, but fifteen minutes will be enough to swell it, which is all that is needed. Drain on a sieve, and when drained put a neat layer of it as a lining in a well-buttered mould; cover next with a quenelle forcemeat of fowl or rabbit, and fill the mould with game or poultry, boned and filleted, some larks, also boned, and rolled with thin bits of bacon inside each, and some delicate strips or pieces cut into rounds about the size of a shilling, distributed with egg-balls and button mushrooms, previously simmered in gravy, in the mould. Thicken the gravy, a little of which use to moisten the whole, cover with macaroni, and simmer, but do not boil, for an hour. Probable cost, 3d. to 4d. per pound.