Stuck a feather in his hat and called it macaroni...

macaroni; 1599, from southern It. dialect maccaroni (It. maccheroni), pl. of *maccarone, possibly from maccare "bruise, batter, crush," of unknown origin, or from late Gk. makaria "food made from barley." Used after c.1764 to mean "fop, dandy" (the "Yankee Doodle" reference) because it was an exotic dish at a time when certain young men who had traveled the continent were affecting Fr. and It. fashions and accents. There is said to have been a Macaroni Club in Britain, which was the immediate source of the term.

Also used to specify pasta, particularly short round noodles. However, it hasn't always been that particular. In older times, macaroni was used as a general word for pasta.

So with this in mind, I went forward with my BACON AND MACARONI, despite not having any actual macaroni, but I think it still works in principle. And seeing as the macaroni is broken into piece in the recipe I figured it was all a muchness.

BACON AND MACARONI.

INGREDIENTS.-
4 oz. of macaroni
4 oz. of streaky bacon
1/2 a pint of stock
1 oz. of butter
nutmeg
salt and pepper

METHOD.-
Break the macaroni into small pieces, put them into slightly salted boiling water, boil rapidly for about 5 minutes, then drain well.
Have the stock boiling in a stewpan, put in the macaroni and stew until tneder, but not too soft. (I think what we like to call al dente)
Cut the bacon into small dice, fry slightly in a saute-pan, then add the well-drained macaroni, butter, a good pinch of nutmeg, and salt and pepper to taste.
Stir gently over the fire until the macaroni acquires a nice brown colour, then turn on to a hot dish, and serve.

TIME.- About 40 minutes. SUFFICIENT for 2 or 3 persons.

Not sure why this is a specific 'Breakfast Dish' but there you have it. It was quite tasty, although I think it would do with a sprinkling of Parmesan. Would also make a good lunch or some kind of university student dinner, although bacon may put it out of the budget of many students. Worth trying if you like bacon...and pasta... also different stocks would result in different flavours. I used chicken stock, which was quite mild, but a beef stock would probably provide a stronger flavour.