quarter of a pound of macaroni (twelve sticks), half a cupful of
butter, four large onions, one quart of peeled and sliced tomatoes, or
a quart can of the vegetable; two heaping table-spoonfuls of flour,
salt, pepper and two cloves. Make holes in the beef with the large
larding needle or the steel, and press the macaroni into them. Season
with salt and pepper. Put the butter and the onions, which have been
peeled and cut fine, in a six-quart stew-pan, and stir over the fire
until a golden brown; then put in the meat, first drawing the onions
aside. Dredge with the flour, and spread the top of the meat with the
fried onions. Put in the spice and one quart of boiling water. Cover
tightly, and simmer _slowly_ for three hours; then add the
tomato, and cook one hour longer. Take up the meat, and strain the
gravy over it. Serve hot. The tomato may be omitted if one pint more
of water and an extra table-spoonful of flour are used instead. Always
serve macaroni with this dish.


Cannelon of Beef.

One thin slice of the upper part of the round of beef. Cut off all the
fat, and so trim as to give the piece a regular shape. Put the
trimmings in the chopping tray, with a quarter of a pound of boiled
salt pork and one pound of lean cooked ham. Chop very fine; then add a
speck of cayenne, one teaspoonful of mixed mustard, one of onion
juice, one table-spoonful of lemon juice and three eggs. Season the
beef with salt and pepper. Spread the mixture over it, and roll up.
Tie with twine, being careful not to draw too tightly. Have six slices
of fat pork fried in the braising pan. Cut two onions, two slices of
carrot, and two of turnip into this, and stir for two minutes over the
fire. Roll the cannelon in a plate of flour, and put it in the