Spaghetti Diabolique

Ingredients

• Brown one and a half pounds top plate of beef.
• in half a cup of boiling olive oil.
• Mince the shells of four sweet peppers.
• one bunch of celery.
• one bunch of parsley.
• three large onions.
• two sections of clove garlic.
• a salt-spoonful of ground thyme.
• a teaspoonful of salt.
• one of black pepper.
• Add one quart of tomatoes.
• Measure a quart of flour.
• break in yolks of three eggs.
• add three half eggshells full of ice water.

Method

1. 1

   Brown the beef in olive oil for one hour.

2. 2

   Mince peppers, celery, parsley, onions, and garlic, then add to the beef with thyme, salt, and pepper.

3. 3

   Add tomatoes and cook for an hour, then add water and cook slowly for two hours.

4. 4

   For spaghetti, mix flour, egg yolks, and ice water, roll out, and cut into strips.

5. 5

   Cook spaghetti in boiling salted water for twenty minutes.

6. 6

   Serve spaghetti with sauce and shredded meat.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 38. The excerpt below is the record exactly as published.

oon of black pepper. Now make a stiff dough with a pound of white flour and two gills of water, roll out on a table imtil you have enough to cover the pot, and cover closely, making sure there can be no evaporation. Place pot in a very slow oven and cook for fifteen hours. Then lift up the cover, skim of£ the fat, and remove the bouquet of herbs and the vegetables. • Chop together six shallots, or scallions if shallots are not procurable, the red part of a cstrrot, a bean of sound garlic, two ounces of raw ham and an ounce of raw lean pork. Place this hash in a saucepan with a tablespoon of melted butter, cook gently on the fire for five minutes, stirring lightly, and then pour in half a gill of cognac and let it reduce briskly imtil it is nearly dry. Put the contents of the pot on the saucepan, add a gill of pure tomato juice, mix lightly with a wooden spoon, and cook slowly for forty-five minutes. Then dress the tripe on a deep hot dish, sprinkle a little freshly chopped parsley over and send to table very hot with twelve slices of toasted French bread. That is real Tripe a la mode de Caen. All others are imitations. [164] WRITTEN FOR MEN BY MEN LXXXV Charles H. Taylor CLAM CHOWDER Try out salt pork. Take out the scraps. Cut up onions and fry them in the pork fat until they are a golden brown. Open dams and save all the clam water. (Most chefs steam the clams first because they are so much easier to handle, but if you want the real flavor you want to shell the dams, wash the meat over carefully and let the dam water settle and dip it out instead of pouring it into your kettle so as to leave out the sand.) Add to the onions enough hot water to cover them, put in clam water and the bellies of the clams. Cook until the bellies of the clams have practically disappeared (about two hours) . Then add whatever more hot water is neces- sary, add the rest of your dam meat, after having first cut off the black end of the head, and run the meat through the coarsest cutting disk of your meat grinder. Cook until dams are very nearly done and then add your sliced white potato. Cook again until the potatoes are done. Then add whatever milk you put in and let it come to a boil. Put info the chowder what we call Boston cracker. They are shaped like a water cracker only they are soft. Split them in halves. These will soften up immediatdy and you can then serve your chowder. [165] THE STAG COOK BOOK D6 not use any floor for th i rtming . If die chowder B prepared and the bdOics of the dams cooked as above, this win make the broth tfaidoBa iq». [166] WRITTEN FOR MEN BY MEN LXXXVI Cyrus H. K. Curtis BAKED BEANS {My Favorite Dish) To prepare Mr. Curtis' favorite food is no difficult task and any number of methods original and otherwise may be followed. For the best results have a large covered bean pot and the rest is easy. Select fine white or navy beans. Wash them thoroughly and let them soak in clear water for several hours — ^most folks soak them all ni^t. Place the beans in the pot with several pieces of salt pork (with fat), cover with water sli^tly salted. Put the4id on the pot and bake in a moderate oven until done. That's plain baked beans. Chili sauce or tomato catsup or chopped tomatoes may be added to taste. Look at the beans occasionally and add water if they seem too dry or in danger of burning. Another method which produces wonderful results is to omit the pork and tomato preparations and add gener- ous lumps of butter and brown sugar — ^better still, add genuine sorghum molasses. When you do it this way [167] THE STAG COOK BOOK be extra careful to see that just enough water is added in small quantities to prevent burning. Always remove from the oven while the beans are still whole. If baked too long diey will break up. The time necessary for baking will vary according to the heat of the oven and the length of time the beans were soaked. [168] WRITTEN FOR MEN BY MEN Lxxxvn 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 sec- tions 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 egg^ add three half eggshells full of ice water

Cook this with the app: pantry check, scaling, and the assistant.