Cheshire cheese, one of butter, and a small portion of made mustard; pound them in a mortar; cover slices of bread with a little, then thin slices of ham, or any cured meat, cover with another slice of bread, and press it lightly down; cut these sandwiches small.
Boil 2 oz. in good broth or gravy, till tender; add a small piece of butter, and a little salt, give it a turn in the stew-pan, and put it in the dish. Scrape parmesan, stilton, or any other dry rich cheese over, and brown it before the fire.—Or: mix a pint of milk and a pint of water, put in 2 oz. maccaroni, and simmer it slowly three hours, till the liquor is wasted, and the maccaroni tender. Add grated cheese, salt, and cayenne, mix well, and brown it before the fire. Maccaroni plain boiled, with a little salt, till tender, and the gravy of roast or boiled meat poured over it, is light and nourishing for an invalid. Maccaroni in the Italian way.—Mince about six livers of fowl or game with a very little celery, young onion, and parsley (blanched), and stew them in good butter. Then have six more livers cut small, not minced, and cooked in a little butter. Boil 2 oz. of maccaroni in white gravy, season it, if necessary, add powdered mace and cayenne; when done, put a layer of it in a deep hot dish, then a layer of the mince, a layer of grated parmesan, then maccaroni, and at top the chopped livers and more cheese, and enough of the gravy to moisten it sufficiently; put it before the fire a quarter of an hour, or on a slow stove: then brown it or not as you choose. Another (Italian).—Boil it in water, pass it through a cullender, and having ready prepared some tomata sauce (which see), lift a layer of the maccaroni lightly with two forks out of the cullender into a deep vegetable or hash dish, put a light sprinkling of grated cheese, then tomata sauce, then maccaroni, and again tomata sauce, till the dish be full; if the maccaroni be dry, add butter in little bits, and cayenne, if you think proper. This is not browned. You may omit the cheese. Maccaroni Maigre.—Simmer 2 oz. maccaroni in a pint of milk and a pint of water (mixed) three hours, and the liquor wasted: stir into it grated cheese, salt, and cayenne, and brown it before the fire.
