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Pheasant and Macaroni

This also is a luxurious dish, prevalent in all of the Italian cities. It can be made of any kind of game. Chop the meat of duck or partridges, rabbits or guinea fowl, into dice, using the remains of roast birds, put the bones and trimmings, gravy and filling with water to cover, onion, parsley, a bayleaf and a carrot, and let it cook slowly. To each 1/2 pound of meat add 2 chopped shallots, salt, pepper, nutmeg, a tablespoonful of mushroom catchup and as much sherry, the sauce strained, flour, and butter. Add 6 ounces of macaroni, cooked in stock, put in a dish and bake it.