Three-quarters pound of long maccaroni
Salted water for boiling maccaroni

For sauce
Half an ounce of flour
Two ounces of butter
One and a quarter to one and a half pints of milk
One ounce of grated Gruyere cheese
Milk

For baking
One and a half ounces butter
One and a half ounces of grated Parmesan cheese
Grated bread-crumbs

"Parboil three-quarters pound of long maccaroni in salted water, then drain it well, Put half an ounce of flour and two ounces of butter into a sauce-pan and stir them well; when they begin to colour, pour one and a quarter to one and a half pints of milk in gradually, and boil for ten minutes. Then put in the maccaroni and one ounce of grated Gruyere cheese, stand the sauce-pan on the edge of the fire to simmer, and let the maccaroni absorb the milk. When cooked, add one and a half ounces more butter and one and a half ounces of grated Parmesan cheese, put the maccaroni into a baking dish and cover it with grated bread-crumbs. Place it in an oven and serve when browned."

This recipe was taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org.... Photo: Mary Melfi.

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