Maccaroni. No. 8.
Boil three ounces of maccaroni in water till quite tender; lay it on a sieve to drain; when dry, put it into a stewpan, over a charcoal fire, with three or four spoonfuls of fresh cream, one ounce of butter, and a little grated Parmesan cheese. Set it over a slow fire till quite hot, but it must not boil; pour it into your hot dish; shake a little of the cheese over the top, and brown with a salamander.