Macaronnicelli a la Lucini

Boil a pound of macaronnicelli; drain and put it in a sautoir with half a pound of butter. Cut five peeled tomatoes crosswise in two; press them well and fry in butter over a brisk fire, keeping them very whole. Grate half a pound of Swiss and parmesan cheese, half of each. Chop up a medium onion, fry it in butter with four ounces of cooked lean ham and as much bacon, both cut in three-sixteenths inch squares; drain off the butter and replace it by espagnole sauce (No. 414) and meat gravy; let cook for fifteen minutes, then dress the macaronnicelli in a vegetable dish, alternating each layer with one of the grated cheese; cover the surface with the halved tomatoes and pour the sauce over the whole.