Course
I. -IN- GREDIENTS for dish for 6 persons. -lb. of pipe тacaroni, 2 oz. of butter, 6 oz. of Parmesan or Cheshire cheese, pepper and salt to taste, water, bread-crumbs.
AVERAGE COST, 1s.
Put about 3 pints of water into a saucepan with sufficient salt to flavour it; place it on the fire and, when it boils quickly, drop in the macaroni, broken up. Keep the water boiling until it is quite tender; drain the macaroni and put it into a shallow dish. Have ready the grated cheese, either Parmesan or Cheshire; sprinkle it amongst the macaroni and some of the butter cut into small pieces, reserving some of the cheese for the top layer. Season with a little pepper, or cayenne and cover the top layer of cheese with some very fine bread-crumbs. Warm, without oiling, the remainder of the butter and pour it gently over the bread-crumbs. Place the dish before a bright fire, to brown the crumbs; turn it once or twice, that it may be equally coloured and serve very hot.
The top of the macaroni may be browned with a salamander, which is even better MACARONI. than placing it before the fire, as the process is more expeditious; but it should never be browned in the oven, as the butter would oil and so impart a very disagreeable flavour to the dish. In boiling the macaroni, let it be perfectly tender, but firm, no part beginning to melt and the form entirely preserved. It may be boiled in plain water, with a little salt, instead of using milk, but should then have a small piece of butter mixed with it.
TIME.-1 to 1½ hour to boil the macaroni, 5 minutes to brown it before the fire.
SEASONABLE at any time.
Note. Riband macaroni may be dressed in the same manner, but does not require boiling so long a time.
Macaroni (as usually served with the
