Recipe: Lamb Boiled with Ravoli

Have the butcher cut for stewing one pound of the neck of LAMB. Wash and place in a Saucepan and add

  • Three pints of cold water,
  • One faggot of SOUP herbs,
  • One carrot, cut very fine,

Two onions, chopped fine.
Cook very slowly until the meat is tender and then strain off the BROTH. Cool, then pick the meat from the bones. Chop the meat very fine and add

  • One and one-half teaspoons of salt,
  • One teaspoon of paprika,
  • Two onions, grated,
  • One green pepper, chopped fine,
  • One egg.

Mix thoroughly and then prepare a dough as follows: Place in a mixing bowl

  • Two cups of flour,
  • One teaspoon of salt,
  • One teaspoon of paprika,
  • Three tablespoons of finely minced parsley.

Mix by rubbing between the hands and then use one large egg and five tablespoons of water to make a dough. Knead until[pg 327]very smooth and then roll out as thin as paper. Cut into four-inch squares and brush the edges with water. Place a spoonful of prepared meat on the dough and then fold over and press the wet edges of the pastry tightly together. When all are ready drop in a large Saucepan of boiling water. Cook for fifteen minutes and then lift with a skimmer; place in a dish and pour over the heated and seasoned LAMB BROTH; then sprinkle over all four tablespoons of grated cheese and two tablespoons of finely minced parsley.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss