Macaroni à la Sicilienne. Prepare three ounces of macaroni by plain boiling as described. Take four ounces of minced veal, two ounces of minced ham, two ounces of minced cooked mushroom, a dessertspoonful of minced parsley, and a seasoning of salt and pepper. Butter a deep fire-proof baking-dish well, sprinkle over it the minced parsley, then having cut up the macaroni in short lengths, put a layer of it at the bottom, then one of mince, dust freely with grated cheese, and season each layer. Continue this till all is expended, then moisten well with good domestic espagnole, or velouté. Bake sufficiently to heat thoroughly, brown the surface with a glazing iron, and serve.