Break in very short lengths small MACARONI (vermicelli, spaghetti, tagliarini). Let it be rather overdone; dress it with butter and grated cheese; then work into it one or two eggs, according to quantity. Butter and bread crumb a plain mold, and when the MACARONI is nearly cold fill the mold with it, pressing it well down and leaving a hollow in the centre, into which place a well-flavored mince of meat, poultry or game; then fill up the mold with more MACARONI, pressed well down. Bake in a moderately heated oven, turn out and serve.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)