Put one-fourth pound of macaroni into a saucepan with one ounce of butter and an onion stuck with five or six cloves, and boil until the macaroni is quite tender; remove it, drain, place it in a saucepan and pour over two quarts of good broth. Place the pan at the side of the fire and simmer the macaroni gently for about ten minutes, taking care that it does not break or become pulpy. Add a little grated Parmesan cheese, pour all into a tureen and serve.

Macedoine Soup

Line the bottom of a saucepan with some thin slices of ham, then put in an equal quantity of turnips, potatoes and onions, about three of each, and cut up very small; pour in some stock, season with pepper and salt, and let simmer gently until cooked to a pulp. Pass the soup and vegetables through a fine hair sieve, return it to the saucepan, pour in one pint of cream, and stir it by the fire for a few minutes. When ready to be served, pour the soup into a tureen.