Cut a piece of lean veal and two ounces of raw ham into moderate-sized pieces, put them into a stewpan with a chopped onion and carrot, and a sufficient quantity of butter, and fry until nicely browned, adding one wineglassful of white wine and stock to cover. Put in a bunch of sweet herbs, including a few sprigs of parsley, a small bottleful of tomato sauce, and a few chopped mushrooms. When boiling move the stewpan to the edge of the fire, and stew the contents gently for three hours. Next, strain the gravy through a fine sieve; put the other ingredients, with the exception of the bundle of herbs, into a mortar, and pound to a smooth paste; then return the mixture to the stewpan with the gravy, and boil it gently for twenty or thirty minutes longer. Boil the required quantity of macaroni and drain it well; cut some milk cheese into slices. Strain the gravy into another stewpan, put in two ounces of butter broken into small pieces, and keep it hot at the edge of the fire. Arrange the macaroni and slices of cheese in layers in a deep dish with grated Parmesan cheese over them, moisten with the above gravy, dust a small quantity of powdered cinnamon over the top, and cover the dish. Place it in a slow oven, and leave for an hour. At the end of that time take it out of the oven, and serve while very hot in the same dish.