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MACARONI (en Timbale)

Boil eight ounces of macaroni in the usual way, and drain it well. Have ready minced the white meat of a cold roast fowl, and a slice or two of lean ham; mix with two table-spoonfuls of grated Parmesan, and moisten with nearly half a pint of thick cream, and the beaten yolks and whites of three eggs. Cover a well-buttered mould with some of the macaroni, and mix the remainder, cut into neat lengths, with the meat, with which mixture fill the mould, and steam for three-quarters of an hour. A pudding paste is sometimes substituted for the lining of macaroni, but in either case steaming is better than boiling. Serve, turned out of the mould, and with a good gravy. Probable cost, 3d. or 4d. per pound. Sufficient for four or five persons.