Ingredients
* 1/4 pound of pipe or riband macaroni
* 1/2 pint of milk
* 1/2 pint of veal or beef gravy
* yolks of 2 eggs
* 4 tablespoonfuls of cream
* 3 ounces of grated Parmesan or Cheshire cheese
* 1 ounce of butter
Instructions
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.
Sufficient for 3 or 4 persons.
Seasonable at any time.
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