If you make the noodles at home, use two eggs for the dough; if you buy macaroni use one-quarter of a pound, cut up and boil in salt water; boil about fifteen minutes; drain off the water and let cold water run through them; grate a cup of cheese; melt a piece of fresh butter, about the size of an egg, in a saucepan, stir in a heaping tablespoon of flour, add gradually to this a pint of rich milk, stirring constantly; take from the fire as it thickens. Butter a pudding dish, lay in a layer of noodles, then cheese, then sauce, then begin with noodles again until all is used up. Sprinkle cheese on top, a few cracker crumbs and flakes of butter here and there. Bake until brown.
Two calf's feet, sawed into joints, seasoned with pepper and salt a day before using. Place in an iron pot, one-half pound Italian chestnuts that have been scalded and skinned, then the calf's feet, one-eighth pound of raisins, one pound of fine prunes, one small onion, one small head of celery root, two olives cut in small pieces, one-eighth teaspoon of paprika, one cup of soup stock. Stew slowly for five hours, and add one hour before serving, while boiling, a wine glass claret and a wine glass sherry. Do not stir.
