MACARONI RAGOUT
- ½ package macaroni
- 2 tablespoonfuls chopped cooked ham
- 1 tablespoonful chopped cooked meat or tongue
- 1 oz. (4 tablespoonfuls) grated cheese
- Salt, pepper, and dust of red pepper
- 2 tablespoonfuls cornstarch
- ½ pint (1 cup) milk
- 1 oz. (1 heaping tablespoonful) butter
- ½ teaspoonful meat extract
- 1 tablespoonful chopped parsley.
Break the macaroni into inch lengths, then boil it in plenty of boiling salted water until tender; drain and keep hot.
Mix the cornstarch with a little cold milk till smooth; boil the remaining milk, stir in the cornstarch, meat extract, seasonings, chopped parsley, cheese, chopped ham, chopped meat or tongue; allow to cook for ten minutes, stirring occasionally.
Pile the macaroni mixture in a buttered casserole and pour over it the cornstarch mixture.
Put in the oven to brown over and serve hot.