Macaroni with Cream

Boil one pound of macaroni, and when done, cut it up in three-inch lengths, and put it into a stewpan with four ounces of fresh butter, four ounces of grated Parmesan cheese, and half a gill of good cream; season with mignionette-pepper and salt, and toss the whole well together over the stove-fire until well mixed and quite hot; then shake it up for a few minutes to make the cheese spin, so as to give it a fibrous appearance when drawn up with a fork. The macaroni, when dished up, must be garnished round the base with sippets of bread, and then served.