3 oz. of macaroni a piece of butter the size of a
walnut salt to taste 2 quarts of clear stock No. 105.
Method:
Throw the macaroni and butter into boiling water, with a pinch
of salt, and simmer for 1/2 an hour. When it is tender, drain and cut it
into thin rings or lengths, and drop it into the boiling stock. Stew
gently for 15 minutes, and serve grated Parmesan cheese with it.
