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MACARONI (au Vin)

Boil two ounces of macaroni from twenty to thirty minutes. Drain on a sieve before the fire. Put into a stewpan two table-spoonfuls of thick cream, a lump of butter, and as much Parmesan, grated, as will make it, when melted, of the consistency of custard. Add the macaroni, and toss well in the pan together. Have ready a French roll that has been steeped in about a pint of wine--it should have been rasped so that no brown crust remains on it. Pour the macaroni hot over the roll, and brown with a salamander. Probable cost, 3d. or 4d.