Spaghetti Macaroni, Salvini

Cook in boiling and slightly salted water one pound of spaghetti macaroni, having it boil for twelve to fifteen minutes; drain and dress it in layers in a large vegetable dish or soup tureen, beginning with a layer of the macaroni; strew this with grated parmesan, and continue till finished. Baste over with beef gravy prepared as follows, and serve very hot: Take three pounds of rump of beef. Select a saucepan rather larger than the piece of beef, cover its bottom with bards of fat pork and sliced onions, having sufficient to conceal the bottom; lay in the meat, salt and pepper over, add a clove of garlic and a garnished bunch of parsley, cover the saucepan, put it on the fire and let fall to a glaze. When the meat is browned have two ounces of extract of tomatoes dissolved in a quart of broth (No. 194a), and add a spoonful at a time to the saucepan until the onions are well melted, then continue adding the remainder of the tomatoes and another quart of broth; cook the whole slowly for six hours.