Butter a tin mould, quart size best,
and line the bottom and sides with rice about half an inch thick. Pack in
the meat; cover with rice, and steam one hour. Loosen at edges; turn out
on hot platter, and pour tomato sauce around it.
ITALIA'S PRIDE.
This is a favorite dish in the writer's family, having been sent many
years ago from Italy by a friend who had learned its composition from her
Italian cook. Its name was bestowed by the children of the house. One
large cup of chopped meat; two onions minced and fried brown in butter; a
pint of cold boiled macaroni or spaghetti; a pint of fresh or cold stewed
tomatoes; one teaspoonful of salt; half a teaspoonful of white pepper.
Butter a pudding dish, and put first a layer of macaroni, then tomato,
then meat and some onion and seasoning, continuing this till the dish is
full. Cover with fine bread crumbs, dot with bits of butter, and bake for
half an hour. Serve very hot.
DEVILED HAM.
For this purpose use either the knuckle or any odds and ends remaining.
Cut off all dark or hard bits, and see that at least a quarter of the
amount is fat. Chop as finely as possible, reducing it almost to a paste.
For a pint-bowl of this, make a dressing as follows:--
One even tablespoonful of sugar; one even teaspoonful of ground mustard;
one saltspoonful of cayenne pepper; one spoonful of butter; one teacupful
of boiling vinegar.
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