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Lamb Ragout and Ravioli

(Italy.) Boil 2 pounds of the neck of lamb and 3 quarts of water, salt, pepper, parsley, a turnip, and 2 onions, sliced and cooked in butter. Simmer for 3 hours, cut the meat into small pieces, reduce the broth by rapid boiling, and add 1 dozen ravioli--see recipe--previously poached in broth. Serve the meat garnished with these, and the strained broth, in a bowl.