1931 The Art of Drinking More by Dexter Mason

TIPPLE AND SNACK

SPAGHETTI PARTY

Allow six ounces of spaghetti to a person. Boil the spaghetti in salted water until it is tender. Make the sauce as follows : Fry two chopped onions (Bermuda) in some butter or bacon fat. When the onions are brown, add 1 can of tomatoes, 2 pounds of ground round steak, 0 a cup of olive oil, 2 tablespoons of sugar, several cloves, a bay leaf, and salt to taste. Let this simmer for three hours. When the sauce is done, strain it through a coarse strainer into which you have put several cloves of garlic. Using a wooden spoon, work nearly all the meat through the strainer. If you like mushrooms in the spaghetti sauce, skin and slice a pound of mushrooms, and after the sauce is strained, return it to the stove, add the mush– rooms, and let it simmer for ten minutes. Serve a green salad with the spaghetti, and red wine, and Parmesan cheese to sprinkle over the spaghetti. It is best to serve the spaghetti and the sauce separately, and let the guests help themselves.

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