Spaghetti

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (9)
Spaghetti
Sauce
Serving
Instructions (11)
Cooking Spaghetti
  1. Put half a pound of spaghetti into boiling water with a good pinch of salt.
  2. If you carefully put the spaghetti upright in the saucepan and give them a twist they won’t break.
  3. Boil gently, being careful to add boiling water as needed to keep the same amount.
  4. It is important never to add cold water as that chills the spaghetti and causes it to become tough.
  5. Cook for one hour.
Preparing Sauce
  1. Put six good-sized tomatoes cut in quarters into a saucepan (or a pudding basin may be used in the oven).
  2. Add one large round of Spanish onion chopped fine, three pieces of loaf sugar, a pinch of salt and pepper, half a bottle of tomato catsup, and an ounce of fresh butter.
  3. Stew gently on the side of the stove for three-quarters of an hour.
  4. Strain all the water off the spaghetti with the lid, into a salad bowl (or good-sized dish).
  5. Stir in the tomato sauce which has been strained thoroughly.
Serving
  1. Serve very hot with some grated cheese in another dish.
Original Text
Spaghetti Put half a pound of spaghetti into boiling water with a good pinch of salt. If you carefully put the spaghetti upright in the saucepan and give them a twist they won’t break. Boil gently, being careful to add boiling water as needed to keep the same amount. It is important never to add cold water as that chills the spaghetti and causes it to become tough. Cook for one hour and meantime prepare the following sauce: Put six good-sized tomatoes cut in quarters into a saucepan (or a pudding basin may be used in the oven), with one large round of Spanish onion chopped fine, three pieces of loaf sugar, a pinch of salt and pepper, half a bottle of tomato catsup, and an ounce of fresh butter. Stew gently on the side of the stove for three-quarters of an hour. Strain all the water off the spaghetti with the lid, into a salad bowl (or good-sized dish), stir in the tomato sauce which has been strained thoroughly, and serve very hot with some grated cheese in another dish. [Pg 48]
Notes
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