dish, and gradually add good beef gravy, four tablespoonsful
of tomato puree, and thin slices of sausage. Sprinkle with grated
Parmesan and Cheddar, and cook for about twenty minutes. Before serving
pass the salamander over the top to brown the macaroni.

No. 185. Macaroni alla Livornese

Ingredients: Macaroni, mushrooms, tomatoes, Parmesan, butter, pepper,
salt, milk.

Boil about four ounces of macaroni, and stew four or five mushrooms in
milk with pepper and salt. Put a layer of the macaroni in a buttered
fireproof dish, then a layer of tomato puree, then a layer of the
mushrooms and another layer of macaroni. Dust it all over with grated
Parmesan and Cheddar, put it in the oven for half an hour, and serve
very hot.

No. 186. Tagliarelle and Lobster

Ingredients: Tagliarelle, lobster, cheese, butter.

Boil half a pound of tagliarelle, and cut up a quarter of a pound of
lobster. Butter a fireproof dish, and strew it well with grated Parmesan
and Cheddar mixed, then put in the tagliarelle and lobster in layers,
and between each layer add a little butter. Strew grated cheese over
the top, put it in the oven for twenty minutes, and brown the top with a
salamander.

No. 187. Polenta

Polenta is made of ground Indian-corn, and may be used either as a
separate dish or as a garnish for roast meat, pigeons, fowl, &c. It is
made like porridge; gradually drop the meal with one hand into boiling
stock or water, and stir continually with a wooden spoon with the other
hand. In about a quarter of an hour it will be quite thick and smooth,
then add a little butter and grated Parmesan, and one egg beaten up. Let
it get cold, then put it in layers in a baking-dish, add a little butter
to each layer, sprinkle with plenty of Parmesan, and bake it for about
an hour in a slow oven. Serve hot.

No. 188. Polenta Pasticciata

Ingredients: Polenta, butter, cheese, mushrooms, tomatoes.

Prepare a good polenta as above, put it in layers in a fireproof dish,
and add by degrees one and a half ounces of melted butter, two cooked
mushrooms cut up, and two tablespoonsful of grated cheese. (If you like,
you may add a good-sized tomato mashed up.) Put the dish in the oven,
and before serving brown it over with salamander.

No. 189. Battuffoli

Ingredients: Polenta, onion, butter, salt, stock, Parmesan.

Make a somewhat firm polenta (No. 187) with half a pound of ground maize
and a pint and a half of salte