The Art of Cookery Made Easy and Refined, 1802
The salamander referred to in this recipe is like a broiler, mostly likely in this case a hand held one:
“A hand-held one consists of a metal rod, with a wooden handle at one end, and at the other, a heavy-weight iron disk disks 3 to 4 inches (7 1/2 to 10 cm) wide. It looks a bit like a branding iron, or a medieval weapon of torture. Older forms of the hand-held salamanders had two rests attached to the rod, so that you could set it down with the metal disk end resting in an open fire. This was for when cooking involved hearths and fireplaces. The two rests allowed it to remain safely in place and let you get on with other things while it was heating up, instead of having to stand there and hold it. To use, you heat the iron disk until it is very hot…then pass it over food. The heat radiating off the disk will brown, broil or melt the surface of the food” (https://www.cooksinfo.com/kitchenware/salamanders/).
Although the macaroni mixed with the chicken is not exactly mac and cheese, its pretty darn close.
