Cook some macaroni or spaghetti, with salt and pepper. Make a brown sauce, using plenty of butter, for this dish requires a great deal of sauce, and add to your "roux" some tomatoes in purÉe (stewed and run through a sieve), a little meat extract, some fried mushrooms, a few drops of good brandy or madeira to your taste. Let your slices of ham heat in this sauce, and when ready, place them in the middle of a flat dish, put the mushrooms or spaghetti round, and put the sauce, very hot, over the ham.

[Madame Spinette.]