Fish and Macaroni (Hot)
Cook the macaroni until quite tender, then cut it into small pieces; meanwhile flake ½ lb. of cooked fish, free from shin and bones, and make a good stock from the bones and trimmings of the fish. Melt 1 oz. of butter, stir into this ½ oz. of flour, strain in ½ pint of the fish stock, and bring it all to the boil; then put in the fish and macaroni, season to taste with salt and pepper, turn into a buttered fireproof dish, and bake in the oven for 10 minutes.