Boil macaroni in salted water until tender. Drain. Then heat 2 tablespoonfuls of butter in a Saucepan; add the macaroni, 1/2 cup of chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of grated cheese. Cover, let get very hot. Then mix a highly seasoned tomato-Sauce with a small glass of wine; let boil up and pour over the macaroni. Serve hot with roast veal.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)