CHEESE AND MACARONI
- 4 heaping tablespoonfuls (2 ozs.) grated cheese
- ¼ lb. macaroni
- 1 gill (¼ pint) stock
- 1 gill (¼ pint) milk
- 1 bay leaf
- 1 slice onion
- 2 heaping tablespoonfuls (2 ozs.) butter
- 1 tablespoonful flour
- Salt and pepper to taste
- A few bread crumbs
Break up the macaroni into short pieces, put it into a saucepan of boiling salted water, add one teaspoonful of butter, and boil quickly for half an hour. Put the stock, bay leaf, onion, and milk into a saucepan and bring to boiling point. Blend the butter and flour together in a saucepan over the fire; add the stock strained; stir till it boils, put in the macaroni and the grated cheese; mix well and season with the salt and pepper.
Butter a gratin dish, sprinkle it over with bread crumbs and grated cheese, pour in the mixture, sprinkle over with some more bread crumbs and grated cheese, put a few pieces of butter here and there on the top, and bake in a moderate oven for a quarter of an hour.
Serve hot in the dish in which it was cooked.