Put into a saucepan one pound of beef and one-half an onion chopped up
with three ounces of lard, some parsley, salt, pepper, one clove, and
a very small slice of ham. Fry these over a hot fire for a few
moments, moving them continually, and when the onion is browned add
four tablespoons of red wine, and four tablespoons of tomato sauce (or
tomato paste). When this sauce begins to sputter, add, little by
little, some boiling water. Stick a fork into the meat from time to
time to allow the juices to escape. Take a little of the sauce in a
spoon, and when it looks a good golden color, and there is a
sufficient quantity to cover the meat, put the covered saucepan at the
back of the stove and allow it to simmer until the meat is thoroughly
cooked. Then take out the meat, slice it, prepare macaroni, or any
paste you desire, and serve it with the meat, and the sauce poured
over all, and the addition of butter and grated cheese.