1/2 pound spaghetti, cooked
2 eggs
1 pound stew meat, cooked
3 tablespoons cheese, grated
1 onion, chopped
2 tablespoons parsley, minced
salt and pepper
butter

Grind meat with parsley and onion; add seasoning, cheese and eggs.

Combine meat and spaghetti, place in a greased baking dish, dot with butter.

Bake in a moderate oven (350 degrees F.) about 20 minutes.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Ludovic Pierre, Place de l'hote de ville a Pontoise, 1876.

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