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Macaroni, Brown

To a quarter of a pound of macaroni that has been boiled for ten minutes and drained from the water, add the following:--Half a teaspoonful of flour mixed with half a pint of the water from the macaroni, a little salt, pepper, and a tea-spoonful of any good store sauce (omitted for an invalid); simmer till the macaroni is soft and has absorbed the liquid, i.e. about half an hour to forty minutes, varying with the macaroni. Towards the end of the cooking add a dessert-spoonful of Bovril and a little browning to deepen the colour.