Macaroni Stew – Allinson Vegetarian Cookery Book
6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, 1/2
lb. of tomatoes, 1/4 lb. of mushrooms, 2 oz. of grated cheese, 1 oz.
of butter, pepper and salt to taste. Wash, prepare, and cut up the
vegetables in small pieces. Cover them with water and stew them until
tender, adding the butter and seasoning. When tender add the macaroni
cut into finger lengths, and the cheese.