_Ingredients._—¼ lb. of pipe or riband macaroni, ½ pint of milk, ½
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 to 1½ hour to boil the macaroni, 5 minutes to
thicken the eggs and cream, 5 minutes to brown. _Average cost_, 1_s._
2_d._ _Sufficient_ for 3 or 4 persons, _Seasonable_ at any time.