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Macaroni, with Chestnuts

Roast a dozen fine chestnuts in their shells, peel and pound them to a paste. Season with a small tea-spoonful of salt, and put them into a stewpan with eight ounces of macaroni, previously boiled and drained, according to the recipe given for boiling macaroni; add three ounces of butter and a large onion, uncut. Shake the whole well together, and stir round in the pan for ten or twelve minutes. If dry, pour in a table-spoonful of milk, and mix again until hot, when remove the onion, and dish the macaroni. Well cover it with equal quantities of grated Parmesan and fine bread-crumbs, and brown lightly in the oven, or before the fire. Butter should be run over the top.