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OYSTERS (au Gratin)

Put six ounces of macaroni into a stewpan with three pints of boiling water. Season with a pinch of salt and two pinches of pepper, and simmer for twenty minutes. Drain the macaroni, put it back into the saucepan with half a pint of good gravy, and let it stew until the macaroni is tender and the gravy absorbed. Turn it out, chop it small, and put it again into the stewpan with a dozen or more of oysters, cut into small pieces, two ounces of grated Parmesan, one ounce of butter, a pinch of cayenne, and as much milk or gravy as will moisten it. Shake the saucepan over the fire until the cheese is melted, then pile the macaroni high in a dish, sprinkle over it an ounce of grated Parmesan and a dessert-spoonful of browned bread-crumbs, pour over half an ounce of clarified butter, and brown the mixture in a gentle oven, or before the fire. Serve very hot. Time, altogether, two hours. Probable cost, 2s. 6d. Sufficient for five or six persons.