Six ounces of macaroni, 1 lb.

Six ounces of macaroni, 1 lb. tomatoes, 1 oz. of breadcrumbs, 1 oz. butter, ½ pint of stock, 1 egg, piece of parsley. Break macaroni into two-inch lengths and simmer it in the stock until quite soft; make a border of it on a dish. Pour boiling water on the tomatoes, drain and peel them, cut them up, add breadcrumbs and finely chopped parsley and well-beaten egg; melt the butter in a small saucepan; put in the mixture and cook gently until thick (must not boil), then pour the savory into the centre of dish and serve hot.