Escalloped Spaghetti

Ingredients

• One package spaghetti
• 1% pounds round steak
• can tomatoes
• cup bread crumbs
• two tablespoons cheese
• salt
• pepper
• one tablespoon butter

Method

1. 1

   Cook spaghetti in salted boiling water.

2. 2

   Layer in a baking pan with butter, chopped beef, and cheese.

3. 3

   Bake until heated through.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 82. The excerpt below is the record exactly as published.

salt, press into square mold, when cold cut ~ nto slices, dip in eg@ and bread crumbs and fry. a eee RICHE—Wash in cold water until water looks clear, cook quickly for about 15 minutes; don’t stir, shake; drain, placeon ~ back of stove in a covered saucepan to steam. The grains | crack open very nicely. Hat with milk and sugar or cream. — _ RICE WITH BACON—Boil 1% cups rice until tender ano ary. Take four slices of fat bacon, slice into small pieces, — ‘fry until crisp, pour over rice. Add one pint of tomatoes _ oiling hot (can be strained if object to seeds). Add pepper ~— and salt to taste, and dash of cayenne pepper. Let simmer — five minutes before serving. Will serve six persons. a ' SAUBRKR.UT (Baked)—Place kraut in granite basin, — cover over with fresh pork sparerib; salt and pepper meat, — cover kraut (not meat), over with water, bake three hours. — This is delicious and you will not have any odor in the © house, as when boiling kraut. yf eee uM - SQUASH (Fried)—Cut Hubbard squash in halves, put in oven, bake until it is soft enough to stick a fork into nicely. - “Take out, let it get cold; scrape it out of shell, put it into ‘a frying pan of hot butter and let it brown. Salt and pep- ~— per to taste. Take the squash out in as large pieces as you can in strips. : ee peta 7 * SPAGHETTI CUTLETS—Boil one-fourth pound spaghetti. or macaroni until tender; when cold chop coarsely, add — three-fourths cup bread crumbs, a little onion fried a deli- cate brown in a little butter, a teaspoon parsley, one half — cup strained tomato, salt, pepper and beaten ege to bind - all together. Shape into cutlets, dip in beaten egg, cover with bread crumbs, fry in deep fat. If a sauceor gravy is iked the following is nice: Chop small onion and sweet _ “green pepper fine, fry in a little butter. Stir in two level ~ ‘tablespoons flour; when smooth and bubbling, add one-half © cup stock, water or milk; one-half cup strained tomato, salt “pepper, a little sugar and lemon juice; strain and serve, SPAGHETTI (Escalloped)—One package spaghetti, 1% “pounds round steak, can tomatoes, cup bread crumbs, two — “tablespoons cheese, salt, pepper, one tablespoon butter

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