LXXXVII
Frederick Arnold Kummer
SPAGHETTI DIABOLIQUE
Brown one and a half pounds top plate of beef in half a cup of boiling olive oil for one hour, turning frequently. Mince the shells of four sweet peppers, one bunch of celery, one bunch of parsley, three large onions, two sections of clove garlic, add a salt-spoonful of ground thyme, a teaspoonful of salt, one of black pepper and red pepper to taste. Add one quart of tomatoes, pour over the beef, cook for an hour, add a pint of water and cook slowly for two hours more.
To make the spaghetti: Measure a quart of flour, break in yolks of three eggs, add three half eggshells full of ice water, work to the proper consistency, roll and cut into thin strips. When dry cook in boiling salted water for twenty minutes.
Place spaghetti in the center of a dish, pour the sauce and shredded meat around it, and serve.
Editor’s Note:—From the several “favorite dishes” of spaghetti mentioned in this volume it would seem that there is a decided male preference for this particular article of diet. Mr. Kummer goes the limit and tells how to make the spaghetti, itself!