Ingredients: ½ oz of dripping or fat
2 oz leek or onion, peeled and chopped
2 oz bacon, chopped
1 pint vegetable stock, made by dissolving a vegetable stock cube in boiling water
6 oz macaroni
Salt and pepper
Method: Melt the dripping in a pan and fry the leek and bacon until lightly browned. Add the stock, bring to the boil, and add the macaroni and seasoning. Cook for 20 minutes or until the macaroni is tender and the water is absorbed. Garnish with watercress. Serves 4.