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Macaroni with Gravy

Prepare a small quantity of veal gravy, skim off the fat and mix with it a few tablespoonfuls of tomato sauce, a little raw ham, a small bunch of sweet herbs, and a small quantity of pepper. Place this at the side of the fire and let it simmer until wanted. Meanwhile boil some macaroni in a little salted water; when tender drain, and before it gets cold take up small quantities with a skimmer and put them in layers in a deep dish. Cover each layer with grated Parmesan cheese, moisten with a little of the gravy strained through a sieve and mixed with a little butter, and serve very hot. If the gravy is too thin, thicken it with a little meat-glaze.