HADDOCK AND MACARONI
- 1 lb. boiled haddock
- ½ pint (1 cup) white sauce
- ¼ lb. macaroni
- 2 small skinned tomatoes
- Seasoning of salt and pepper
- 3 pickled gherkins
- 1 heaping tablespoonful (1 oz.) butter
Break the macaroni in pieces from one to one and a half inches long, put it into a pan of fast boiling, salted water, add the butter, and boil until it is tender without being in the least mashed; drain and wash the macaroni in a little hot water.
Heat the sauce in a fireproof dish, stir in the fish without breaking the flakes, and season it nicely with salt and pepper.
Arrange a border of the hot macaroni around a hot casserole, pile the fish and sauce in the middle.
Cut the tomatoes in quarters; cook them for a few minutes on a buttered baking tin, then arrange them round the fish. Cut the gherkins into shreds and place them in small heaps on the macaroni.
Heat in the oven for a few moments and serve hot.