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MACARONI, BOILED (a I'Italienne)

Put five or six ounces of the best Italian macaroni into plenty of boiling water, not less than three pints, a salt-spoonful of salt, and one of fine pepper; simmer for twenty minutes, and drain. After this first boiling, which should be observed in the preparation of all dishes, return the macaroni to the stewpan, with half a pint of gravy or broth, according to the richness required, and simmer until the macaroni has imbibed all the liquid. Have ready grated a quarter of a pound of Parmesan and Gruyere cheese, mixed. Put half the quantity with the macaroni until nearly melted, then add the rest, and an ounce of butter. Move the contents of the pan round in one direction until the cheese has been well incorporated and dissolved in the macaroni. Turn it out on a hot dish, and serve. In this way macaroni is eaten at most of the best tables in Leghorn and Florence. Time, three-quarters of an hour. Probable cost, 3d. or 4d. per pound. Sufficient for six or seven persons.