Macaroni au Jus (made with Meat Stock) (Hot)
Boil 3 oz. of macaroni for 10 minutes, drain off the water and pour into the pan ½ to ¾ pint of brown stock, simmer the macaroni until tender, pour off the stock; but should the macaroni have absorbed it all, take enough to moisten the whole, thicken it in the usual way, and add browning to colour it. Place the macaroni on a hot dish—it should be kept hot in the pan while the sauce is making; pour the gravy over it and serve.