SAVOURY MACARONI
Three ounces of Swiss egg macaroni, rather more than 1 pint brown vegetable stock, grated cheese, ¹⁄₂ oz. flour, 1 oz. butter, 1 tablespoonful tomato catsup, seasoning.
Method.—Put the macaroni into boiling salted water for ten minutes, then drain it, put it into a stewpan, cover with the brown stock, which should be boiling, and cook steadily until it is done. Then drain it and pile it up on a hot dish; let the stock in which it was cooked boil up and thicken it by stirring in the butter, which should be worked up smoothly with the flour; add the tomato catsup and strain over the macaroni; scatter a little dry, grated cheese over the top and surround by some carefully cooked Brussels sprouts, which have been finished with some warm, seasoned butter and a squeeze of lemon-juice.