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Nouilles, with Ham

Prepare some nouilles in the manner already described. Simmer for six minutes, drain, and dry them; put them into a saucepan, with a pint and a half of boiling gravy, one ounce of fresh butter, three ounces of boiled ham (fat and lean together cut into dice), and two ounces of grated Parmesan, or, if preferred, any other cheese which is not strong in flavour. Mix lightly with a wooden spoon, taking care not to break the nouilles, add pepper and salt if required, and serve in a hot vegetable dish, accompanied by hot buttered toast, and a little good mustard. Probable cost, 2s. 6d. Sufficient for six or eight persons.