The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1892-05-07
LIN The MARKETS.
Macaroni Cooked Italian Style-Boiled
Beef Marrowbones.

Macaroni Cooked Italian styIe-Boiled
Beef Marrowbones.
The markets at early morn at this season
of the year are q sight for the people who
are of the opinion that it is better to pay the
butcher than the doctor. and these people
are not far from right, for so long as they
are able to obtain their supplies from the
butcher it is an evidence of good health.
In the way of delicacies, strawberries are
plentiful and of good quality; cherries.
white and black, are making respectable
showing on the stalls. and they are offered
at reasonable prices. A novelty that has
been offered this week is the watermelon of
light green exterior and Of bright red when
cut open.
The stalls of the many dealers are go full
of good things that it would be impossible
to 60 to one without finding something that
would be suitable to form part of the Sun.
day dinner. THE CALLS market reporter
found himself the other day in the company
Of an Italian cook who mas a reputation for
cooking macaroni, and he asked about the
mystery Of preparation of that dish.
There is" said he, mot much mystery
about It, 1t is simple prepai alton within
the scope of comprehension Of any house
keeper. First you cut up some green onion
very fine, put 10 hot pan and let il fry in
butter until ii turns a delicate brown then
served tomatoes or the equivalent Of fresh
that have been skinned, which is quickly
done by parboiling, then add two hay leaves,
a little thyme, half a dozen whole cloves a
little chopped parsley, and then cover the
pan and let the whole simmer until it be-
comes quite thick, stirring it once in while
so that all the tomatoes may be thoroughly
cooked. While this is getting ready take o
pound of the best macaroni break 1t up into
three-inch lengths and put it on to boil in
hot water, with little pepper. some salt
and pat of butter. When done put a LAYER
of macarOn on the bottom of a thick dish,
then put over that layer of the tomato
sauce, then a layer Of grated Swiss or Par
mesan cheese, then another layer of maca-
rOni, one of sauce and another of cheese,
and continue this until all the material is
used. Then put the dish in a hot oven, let
it remain for five minutes and serve hot If
for any reason the sauce happens to be Il
little too thick thin it with little caret.
That is all the mystery in the preparing Of
a good dish Of macaronL"
On little side slab at one of the butcher
stalls the reporter noticed a number of shin
bones all of a height and all nicely scraDed.
These" said the butcher in answer TO a
question, ARE reserved for special custom
erS. They are beef marroWbOnes and are
considered delcacy by those for whom we
save them. They are prepared in a very
simple manner for the table. The opening
at each end of the bone is closed with a
small piece of common crust made with
flour and water. Over each end Is placed
and tied piece of Toured cloth and then
the bones are placed upright in saucepan
OF boiling water, taking care that there is
sufficient water to cover the bones. Then
they are allowed TO boil for two hours, after
which they are taken out and served up
right on plate over which napkin has
been spread. Around the bones are piled
slices OF dry toast. The marrow is spread
on the toast and seasoned with salt and pep
nar annnrd inc tn individn al N ste %