II.

1646. INGREDIENTS.--1/4 lb. of pipe or riband macaroni, 1/2 pint of milk, 1/2 pint of veal or beef gravy, the yolks of 2 eggs, 4 tablespoonfuls of cream, 3 oz. of grated Parmesan or Cheshire cheese, 1 oz. of butter.

_Mode_.--Wash the macaroni, and boil it in the gravy and milk until quite tender, without being broken. Drain it, and put it into rather a deep dish. Beat the yolks of the eggs with the cream and 2 tablespoonfuls of the liquor the macaroni was boiled in; make this sufficiently hot to thicken, but do not allow it to boil; pour it over the macaroni, over which sprinkle the grated cheese and the butter broken into small pieces; brown with a salamander, or before the fire, and serve.

_Time_.--1-1/2 to 1-3/4 hour to boil the macaroni, 5 minutes to thicken the eggs and cream, 5 minutes to brown.

_Average cost_, 1s. 2d.

_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.