Curried Maccaroni

Ingredients

• 6 oz ribband maccaroni
• water
• butter
• 1.25 pint good beef or veal stock or gravy
• 1 small tablespoon fine currie-powder
• 1 teaspoon arrow-root
• lemon-juice
• rich cream or béchamel
• 1 oz or two grated cocoa-nut
• eschalot-vinegar

Instructions

1. Boil six ounces of ribbon maccaroni for fifteen minutes in slightly salted water with a very small bit of butter dissolved in it.
2. Drain the maccaroni thoroughly.
3. Mix one pint and a quarter of good beef or veal stock or gravy with one small tablespoonful of fine curry-powder and one teaspoonful of arrowroot.
4. Bring the mixture to a boil and simmer for twenty minutes.
5. Stir a small quantity of rich cream or béchamel into the sauce just before adding the maccaroni, if desired.
6. Add the drained maccaroni to the sauce and heat gently, tossing until it is well and evenly coated.
7. Add the lemon-juice just before serving.