MEAT WITH RIBBON MACARONI
Take a piece of ham fat, one finger high and four
fingers wide, chop up fine with a piece of onion, piece of
celery, piece of carrot, and put into a saucepan.
Take three−quarters of a pound of meat, either lamb, veal,
beef, or fresh pork, cut it into several pieces,
salt and pepper it, and put a pinch of allspice, then put it into
saucepan; cook it until it is well colored, then add
two tablespoons of red or white wine. When it is absorbed
add one tablespoon of tomato paste, dissolved in
water, or tomato sauce of fresh tomatoes (receipt Tomato
Sauce No. 1). Cook over a moderate fire, one hour
longer if the meat is veal or lamb, and one and one−half
hours to two hours for pork or beef, adding water if
This meat can be served with Ribbon Macaroni. Put
the meat in the middle, the macaroni around it, and the
sauce over all, adding two tablespoons of grated
Parmesan cheese to the macaroni after it is boiled, and
mixing well before putting it on the platter.
Sprinkle on a little more cheese before carrying to the table.
This dish can be made equally well with left−over
meats of any kind, turkey being especially good served this