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Baked Ravioles

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 has 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.