MACARONI, as usually served with the CHEESE COURSE (II)

Ingredients

• 1/4 lb pipe or riband macaroni
• 1/2 pint milk
• 1/2 pint veal or beef gravy
• the yolks of 2 eggs
• 4 tablespoonful cream
• 3 oz grated Parmesan or Cheshire cheese
• 1 oz butter

Instructions

1. Wash the macaroni, and boil it in the gravy and milk until quite tender, without being broken.
2. Drain it, and put it into rather a deep dish.
3. Beat the yolks of the eggs with the cream and 2 tablespoonfuls of the liquor the macaroni was boiled in; make this sufficiently hot to thicken, but do not allow it to boil;
4. pour it over the macaroni, over which sprinkle the grated cheese and the butter broken into small pieces; brown with a salamander, or before the fire, and serve.