1/4 pound of macaroni, cut in small pieces
2 ounces of butter
Good gravy or stock
3 tablespoonsful of grated Parmesan and Cheddar
a tiny pinch of nutmeg

Cut up a quarter pound of macaroni in small pieces and put it in boiling salted water. When sufficiently cooked, drain and put it into a saucepan with two ounces of butter, add good gravy or stock, three tablespoonsful of grated Parmesan and Cheddar mixed, and a tiny pinch of nutmeg. Stir over a brisk fire, and serve very hot.

"The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters was published by William Heineman in 1920. For the entire cookbook see www.archive.org. Image: Silvester Lega, 19th century.

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