Take one-fourth pound of veal, four ounces of calf's liver, three ounces of sausage-meat, four ounces of either beef-marrow or calf's-kidney fat, and a little mixed powdered herbs; mince all very fine, season with salt and pepper, and pound in a mortar; add a handful of spinach, which ha3 been blanched, boiled, drained, and warmed in butter the same quantity of curd cheese, which has been squeezed in a cloth, so as to extract all the milk, and pound again; then stir in the yolks of two eggs, and whisk up the whites and add them to it. Make some short paste as for rissoles, and cut it into small squares; wet the edges and fold them over a little of

The forcemeat placed in the center, and poach in boiling stock for five minutes; then drain, place on a dish, sprinkle with grated Parmesan cheese, moisten with stock, brown in the oven, and serve very hot.

Ravioles For Soups

Divide one pound of noodles into halves, and roll them both out very thin, having them of an equal size and as nearly square as possible. Put any kind of forcemeat into a paper funnel and squeeze it out in small lumps, in rows, over one of the halves, keeping the lumps about one inch apart, cover with the remaining half of the paste, pressing it down between the forcemeat, and then cut out the ravioles with a small, round tin cutter, say about one and one-half inches in diameter. As they are done, place them upon a well-floured cloth, using only half of it, and covering over with the other half. When all the ravioles are cut, plunge them into a saucepan of boiling water, and boil them for three minutes; then remove the pan from the fire, put on the cover, and let it stand for four minutes longer. Place the ravioles on a sieve to drain, put them in a sautepan, pour over four ounces of melted butter, and strew over a few tablespoonfuls of grated Parmesan cheese. Warm them for a minute, remove the pan from the fire, and toss it; then remove the ravioles with a skimmer, place them on a dish, sprinkle them over with a little more grated Parmesan cheese, and pour over a few tablespoonfuls of hot glaze, mixed with an equal quantity of tomato sauce. A tureenful of rich soup should always accompany these.