Brown one and a half pounds top plate of beef in half a cup of boiling
olive oil for one hour, turning frequently. Mince the shells of four
sweet peppers, one bunch of celery, one bunch of parsley, three large
onions, two sections of clove garlic, add a salt-spoonful of ground
thyme, a teaspoonful of salt, one of black pepper and red pepper to
taste. Add one quart of tomatoes, pour over the beef, cook for an hour,
add a pint of water and cook slowly for two hours more.
To make the spaghetti: Measure a quart of flour, break in yolks of
three eggs, add three half eggshells full of ice water, work to the
proper consistency, roll and cut into thin strips. When dry cook in
boiling salted water for twenty minutes.
Place spaghetti in the center of a dish, pour the sauce and shredded
meat around it, and serve.
EDITOR’S NOTE:—From the several “favorite dishes” of
spaghetti mentioned in this volume it would seem that there
is a decided male preference for this particular article of
diet. Mr. Kummer goes the limit and tells how to make the
spaghetti, itself!