Macaroni, Neapolitan Style

Line a saucepan with sliced carrots and onions, a bunch of parsley garnished with thyme and bay leaf, and on top lay a three-pound piece of rumps of beef. Into this make three holes some distance apart from each other, and each an inch in diameter; in one place some grated fat pork, in the other a little garlic and in the third hard egg, chopped and seasoned with salt, pepper and parsley. Put the meat into the saucepan with some fat, and color it on a slow fire or in the oven. Around lay a few boned calves' feet, moisten with two bottles of wine, one red and one white, and a quart of broth (No. 194a); when the beef is half-cooked, add twelve tomatoes cut in two and pressed out, and a pint of espagnole sauce (No. 414); cover the saucepan, paste on the lid with a paste made of flour and water and push it into a moderate oven for six hours; remove, skim off the fat and strain the stock. Cook a pound and a half of macaroni three-sixteenths of an inch in diameter in salted boiling water from twelve to fifteen minutes; when sufficiently done drain and range it in a large vegetable dish or soup tureen in separate layers of macaroni and grated cheese. Baste over with the beef stock and continue until it is all used, and when ready to serve stir well and send to the table, using the meat only for stock.