Spaghetti with Gravy

Ingredients

• half a can of tomatoes
• half a teaspoonful of thyme
• a few bay-leaves
• 1 lb of spaghetti
• four quarts of water
• Add salt as you think it is liked.
• a layer of grated cheese
• a cupful of white sauce
• the whites of three hard-boiled eggs

Method

1. 1

   Stew meat until tender, add tomatoes, thyme, and bay-leaves.

2. 2

   Cook slowly for about 1.5 hours, adding salt and pepper.

3. 3

   Boil spaghetti in salted water for about 20 minutes.

4. 4

   Layer spaghetti, cheese, and gravy in a dish.

5. 5

   Top with white sauce and egg whites, then bake until heated.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 248. The excerpt below is the record exactly as published.

half a can of tomatoes, half a teaspoon- ful of thyme, and a few bay-leaves. Stew slowly and stir at times, just often enough to keep from burning. Cook slowly about an hour and a half ; add salt and pepper. The spaghetti : Have a large pot for the “ pastry/' as the Italians call it. Allow four quarts of water to i lb. of spaghetti. Add salt as you think it is liked. When the water boils, add the spaghetti and boil until cooked, which should be in about twenty minutes ; stir while boiling. When done, strain off the water. Have a deep dish ; put in a layer of spaghetti, and then a layer of grated cheese, then the gravy; and repeat these layers until the dish is full. Any meat is good for the gravy, and chicken is especially delicious ; cut it in small bits so that it will cook faster. Spaghetti, Ravenna. — Break into one-inch lengths two cupfuls of spa- ghetti; throw it into boiling salted water, and cook until tender. When done, drain off the water and put the spaghetti on a very hot platter. Have ready the whites of three hard- boiled eggs cut into strips. Put these with the spaghetti, and pour over it a cupful of white sauce

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