Tagliatelle With Ham
Make a stiff paste with flour and eggs, roll it to the thickness of a florin, cut it into strips half or three-quarters of an inch broad, and parboil with a very little salt. Meanwhile cut up into small square pieces a thick slice of ham, mince some carrot and celery (about the same in quantity as the ham) and put them into a frying-pan with two, or more, ounces of butter. When they begin to brown add some tomato juice (or tomato conserve) and a cupful of broth (or water). Place the tagliatelle, well strained, on to a hot dish, season with grated Parmesan cheese, some bits of butter, and the ham.