t well together, and put it on a dish, and stew over it two ounces of grated Parmesan or Cheshire cheese, and give it a light brown in a Dutch oven. Or put all the cheese into the macaroni, and put bread-crumbs over the top.
Macaroni is very good put into a thick sauce with some shreds of dressed ham, or in a curry sauce. Riband macaroni is best for these dishes, and should not be done so much.
The Cook's Oracle; and Housekeeper's Manual
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William Kitchiner
