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Roman Meat Pudding

Mince I pint of cold veal, chicken, mutton or beef; take 1 cupful of good stock, nicely flavored, I egg, some lemon or tomato sauce, a little vermicelli or bread crumbs, pepper and salt; mix all together and season with a suspicion of onion and parsley. Line a meat mold or basin with some macaroni, previously boiled quite tender, fill the basin with the minced meat, steam for half an hour. Turn out of the basin and serve with a white sauce.