Ingredients:
20 chestnuts
a little pepper, salt and butter
1/2 lb macaroni
2 oz butter
1 onion
grated Parmesan cheese

Preparation:

1. Bake about twenty chestnuts till they are tender, and then peel them and pound them in a mortar, with a little pepper and salt and butter, till they are a paste.
2. Next wash and boil in the ordinary way half a pound of macaroni.
3. Drain off the macaroni and put it in a stew-pan with the chestnuts and about a couple of ounces of butter to moisten it, and stir it all together and put an onion in to flavour it as if you were making bread sauce; but the onion must be taken out whole before it is served. If the mixture gets too dry, it can be moistened with a little milk or stock.
4. After it has been stirred together for about a quarter of an hour, turn it out on to a dish, cover it with a little Parmesan cheese, bake in the oven till it is brown, and moisten the top when browned with a little oiled butter.

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