Quarter of a pint of milk. One ounce of butter. Two teaspoonfuls of flour. One teaspoonful of grated onion. Two teaspoonfuls of chopped parsley. Salt, pepper, and grated nutmeg. Breadcrumbs. (Sufficient for 6 or 8 cutlets.)
Cook the spaghetti until it is quite tender in plenty of fast-boiling salted water, but be careful not to overcook it; as it would then be in a pulp. Drain off all the water, and cut the spaghetti into short lengths.
Melt the butter in a saucepan, add the onion, and fry it for a minute or two. Stir in the flour smoothly, add the milk, and stir until the sauce boils,then add the chopped ham, parsley, and one beaten egg. Stir the mixture over the fire for a few minutes to cook the egg. Season it carefully with salt, pepper, and a few grains of nutmeg. Turn it on to a plate, spread it evenly over, and leave until cold. Next mark it across in six or eight divisions. Shape each into a neat cutlet shape. Beat up the egg and put the crumbs in a piece of kitchen paper. Brush each cutlet over with the beaten egg and cover it with crumbs. Have ready a pan of frying fat. When a faint bluish smoke rises from it, put in the cutlets, one or two at a time, and fry them a golden brown. Drain them well on paper, and put a short length of spaghetti into the end of each cutlet to represent the bone.
Spaghetti and Ham Cutlets and Peas