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Roman Gniocchi

Put three ounces of fresh butter into a saucepan with half a pint of boiling water and a seasoning of salt, cayenne, and powdered mace. As soon as the water reaches the boiling point stir in very gradually six ounces of fine flour, and beat the batter with a wooden spoon till it is quite smooth and leaves the saucepan in a lump with the spoon; then add the yolks of four eggs and the whites of two, and two table-spoonfuls of grated Parmesan. Work the pastry briskly for two or three minutes, and dredge flour upon it to keep it from sticking to the fingers, then roll it into the form of small sausages. Throw the rolls into boiling water, and keep them boiling for ten minutes. Drain them, lay them on a dish, pour a little good brown gravy over them, and serve very hot. Time to boil the gniocchi, ten minutes. Probable cost, 1s. Sufficient for three or four persons.