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RAVIOLI, ITALIAN (another way)

Make some nicely-flavoured forcemeat as follows. Take two ounces of the flesh of roast chicken or game, weighed after it has been freed from skin and sinew. Mince it finely, and mix with it a table-spoonful of borage which has been scalded, pounded, and passed through a sieve; failing this, use a table-spoonful of spinach greening. Add an ounce of pounded ham, four cleaned and pounded anchovies, a shallot, three hard and two raw yolks of eggs, a table-spoonful of grated Parmesan, and a little pepper and grated nutmeg. Mix the ingredients thoroughly. Roll out half a pound of fine paste as thin as possible, cut it into rounds two inches in diameter with a fluted cutter, moisten the edges with water, and lay a small ball of the forcemeat upon each round. Fold the pastry over the forcemeat, and pinch it tightly together. Let the ravioli dry for a short time. Butter a saucepan, lay them in it, pour a little boiling stock over them, and let them simmer until the pastry is done enough. Drain them, lay them on a dish, sprinkle a little grated Parmesan over, and lay little pieces of butter here and there upon them. Put them in a brisk oven for a quarter of an hour, pour a little good gravy round them, and serve very hot. To make the nouilles paste put half a pound of flour on a pastry-board, make a hole in the centre, break two eggs into it, add half an ounce of butter and a pinch of salt, and mix all together to a smooth, firm paste; it is then ready for use. Time to simmer the ravioli, five minutes.