Make a paste with flour, and three eggs, roll it about the thickness of a florin, and cut it into strips the width of a finger. Boil in salted water and put it aside to dry. Cut up the fillets, or the thighs of a hare (about eight ounces) into small pieces, mince one and a half ounces of bacon, half a small onion, half a carrot, and a quarter of a head of celery, and put them to cook with three-quarters of an ounce of butter, and season with salt and pepper. When browned, sprinkle the meat with one tablespoonful of flour, moisten it with one wine-glassful of gravy, and let it simmer for a time, adding one and a quarter ounces of butter and a little grated nutmeg. Place the pappardelle (the strips of paste) on a hot dish, grate a little Parmesan cheese over them, add the hare condiment, and serve hot.
Spaghetti ‘con Acciughe.’
Take twelve ounces of medium-sized spaghetti, parboil in slightly salted water; meanwhile wash and bone five anchovies, chop them up fine and put them into a sauce-pan with an abundance of pure olive oil, and a pinch of pepper. Do not let them boil, but when hot add two ounces of butter and the pulp of one or two tomatoes (or some tomato conserve). Pour this sauce over the spaghetti and serve hot.
Spaghetti ‘al Forno.’
Boil three-quarters of a pound of fresh spaghetti in plenty of salted water for three-quarters of an hour, adding an onion with two or three cloves stuck into it and half an ounce of butter. Drain and place them in a sauce-pan with half a pint of sauce ‘[Alla Tedesca]’ and half a pint of sauce ‘[Alla Béchamel].’ Add a good pinch of pepper, a little grated nutmeg, and a quarter of a pound of grated Gruyère cheese. Toss well, then put them in a baking-dish, sprinkle with grated Parmesan cheese and bread-crumbs, pour a little clarified butter over them, and put into the oven. When baked a golden colour (about fifteen minutes) serve up hot.
Spaghetti ‘all’ Italiana.’
Boil the spaghetti as above (‘al Forno’), drain, add one pint of Tomato sauce (see Sauces, p. [126]) (or conserve) and a quarter of a pound of grated cheese, add a little pepper and grated nutmeg, and cook for ten minutes, tossing well. Serve hot with some grated Parmesan cheese separate.
Spaghetti ‘alla Napolitana.’
Boil three-quarters of a pound of fresh spaghetti in plenty of salted water for three-quarters of an hour, with an onion stuck with cloves, and half an ounce of butter. Drain and put them into a saucepan with half a pint of Tomato sauce (see Sauces, p. [126]) (or tomato conserve), half a pint of sauce ‘Suprema’ (see Sauces, p. [125]), two truffles, seven or eight mushrooms, and a piece of smoked tongue, all cut up small. Add a little pepper, grated nutmeg, and a quarter of a pound of grated Parmesan cheese. Cook for ten minutes, tossing well, serve hot with some grated Parmesan cheese separate.