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Macaroni in Scallop Shells

Boil eight ounces of macaroni from twenty-five to thirty minutes in the usual way, but throw it into cold water, then drain, and cut into half-inch lengths. Put a quarter of a pound of butter into a stewpan, stir in a little flour, and add a small cup of rich gravy, with a little grated nutmeg, a salt-spoonful of salt, and one of pepper. Toss the macaroni with two or three ounces of grated Parmesan into the sauce, shake and mix it well over the fire, then fill scallop shells, or any fancy shapes, with the mixture, which cover with more grated cheese, run clarified butter or spread sardine butter over the top, and bake quickly, or brown before the fire.