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Haddock and Macaroni

I lb. boiled haddock 1/2 pint (1 cup) white sauce 14 lb. macaroni 2 small skinned tomatoes Seasoning of salt and pepper 3 pickled gherkins I heaping tablespoonful (I oz.) butter Break the macaroni in pieces from one to one and a half inches long, put it into a pan of fast-boiling, salted water, add the butter, and boil until it is tender without being in the least mashed; drain and wash the macaroni in a little hot water.