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From the Jane Austen site:
"This recipe, from Martha Lloyd's Household book, looks as though it could be an early version of baked macaroni and cheese. It is actually a form of pasta in Alfredo sauce. Use any type of pasta (shells, elbows, etc.) though it looks beautiful with penne."
Stew a quarter pound of pipe macaroni in milk and water until it is tender, then lay it on top of a sieve to drain. Put it into a stew pan with two large spoonfuls of grated Parmesan cheese, a quarter pint of cream, a small piece of butter and some salt. Stew it gently 'till the whole seems well done and then put it into a dish. Strew grated Parmesan cheese over it, and brown it with a salamander or in a Dutch oven. It may be done with gravy instead of cream if preferred.
Find out who Martha Lloyd was.