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.
