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.
Buttered Macaroni (Hot)
Boil 2 oz. of macaroni and drain it well. Put 2 oz. of butter into a thoroughly warmed pie dish, put the macaroni on top of this, and mix it all well together with two forks, sprinkling in at the same time freshly-grated cheese and coralline pepper. When thoroughly mixed and the butter all absorbed, sprinkle it with more pepper and cheese, and serve at once.
Poached Eggs and Macaroni (Hot)
Break some macaroni up into inch pieces, rinse it well; put 2 oz. of butter into a fireproof dish, put the macaroni in, and pour enough milk over it to thoroughly cover it, stirring it now and again. When three-quarters cooked, lift it out, and put it into another dish, seasoning it well with pepper and salt, and pour over it ½ pint of good brown gravy, then put it back in the oven again and leave it till cooked. When ready lay some poached eggs on it, sprinkle liberally with Parmesan cheese, coralline pepper, and serve.
Macaroni Cutlets (Hot)
4 oz. macaroni, 4 oz. grated cheese, 1 oz. flour, ½ oz. flour, ½ pint of milk, 1 teaspoonful French mustard, breadcrumbs, 1 egg, cayenne and salt. Boil the macaroni in water until it is quite tender, then cut it into pieces of half an inch in length. Melt the butter in a stewpan, add the flour gradually, stirring until there are no lumps, add the milk and stir over the fire until the sauce thickens. Mix the macaroni, cheese, mustard, pinch of cayenne and salt to taste, with the sauce, then turn out on to a plate and leave until cold. Form into cutlets or small rolls, roll in breadcrumbs, then dip in beaten egg, and again roll in crumbs. Fry the cutlets in boiling fat until they are a golden brown colour, then serve with a garnish of fried parsley. If the mixture is formed into cutlet shape place a small piece of raw macaroni at the thin end to represent the bone.
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.