Macaroni With Chestnuts Recipe

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Instructions
  1. Roast a dozen fine chestnuts in their shells, peel and pound them to a paste.
  2. Season with a small teaspoon of salt, and put them with 8 ounces of macaroni, previously boiled and drained, according to the recipe given for boiling macaroni, into a stewpan: add 3 ounces of butter and a large onion, uncut.
  3. Shake the whole well together, and stir round in the pan for ten or twelve minutes.
  4. If dry, pour in 1 tablespoon of milk, and mix again until hot, when remove the onion, and dish the macaroni.
  5. Brown lightly in the oven, or before the fire, well covered with equal quantities of grated Parmesan and fine bread crumbs.
  6. Butter should be run over the top.

 




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