Maccaroni ‘Alla Siciliana’
Blanch (see p. 3) and strain about three-quarters of a pound of fresh maccaroni and cut it into small pieces, then mince one pound of roast veal, four ounces of ham, slice four hard-boiled eggs, and mix with one and a half tablespoonfuls of finely chopped-up sweet herbs, add salt and pepper to taste. Butter a mould, and sprinkle it well with bread-crumbs, then line it with thin paste; put in alternate layers of maccaroni sprinkled with grated Parmesan cheese, and of force-meat, until the mould is full; add half a pint of good stock, cover with paste and bake in a slow oven for about forty minutes. Serve hot.