Fillets of Mutton Larded, with Greek Ravioles—Whole

Raise, pare, and remove the sinews from some mutton fillets; lard them with fine larding pork (No. 3, Fig. 52) and roast them in a hot oven; when done, dress on a garnishing of Greek ravioles.

Greek Ravioles.—Chop fine and pound one pound of fillet or loin of mutton, add to this a sheep's brain, cooked, well drained, and pounded, and two ounces of rice previously boiled in water; season with salt, pepper, nutmeg, and add one ounce of chopped onions fried in butter, some chopped parsley, a little bechamel (No. 409) half an ounce of fresh butter, and four raw egg-yolks; taste this forcemeat, to see whether the seasoning be correct, then use it to make square ravioles as described in No. 158, when poached and drained, place them in some clear gravy (No. 404) to simmer for a few moments until it is absorbed, bestrewing the ravioles with grated cheese; pour over a thin tomato puree (No. 730) serving a clear gravy (No. 404) separately.