Beef, Neapolitan Style

Beef and macaroni topped with parmesan and tomato sauce.

Procure a fresh piece of silverside, about six or eight pounds in weight, and make two or three holes in it with a carving knife, and insert in each a strip of fat bacon, rolled in powdered sweet herbs and pepper. Tie up the meat with tape to keep it in shape. Then mince some fat bacon, adding a clove of garlic, an onion, some parsley, thyme and marjoram; when well mixed, put in a saucepan with the meat and stew, turning the meat frequently until it is well-browned on all sides; then moisten with plenty of tomato sauce diluted with a little stock, and pepper and salt to taste. Stew the meat slowly until done, then remove the tape, and serve with macaroni around the dish, dressed as follows: Boil it in water, and when soft, mix it with some of the meat, strained from all fat, adding plenty of grated Parmesan cheese. The macaroni should be mixed in a warmed tureen, but not over the fire.