Lamb Broth with Savioli

Ingredients

• three pounds of neck of lamb
• three quarts of water
• a tablespoonful of salt
• half a teaspoonful of pepper
• a minced turnip
• some sprigs of parsley
• two minced onions
• a tablespoonful of butter
• the meat of a small chicken
• two thirds the amount of fresh breadcrumbs
• two beaten eggs
• a spoonful of melted butter
• half a pound of plain pastry

Method

1. 1

   Make a broth of lamb and bones in water with salt, pepper, turnip, parsley, and onions fried in butter.

2. 2

   Boil slowly for three hours, strain, and remove fat.

3. 3

   For ravioli, mince chicken, season, add breadcrumbs, eggs, and melted butter.

4. 4

   Roll pastry thin, place mixture, cover, cut, and press edges.

5. 5

   Cook in boiling salted water for ten minutes.

Nutrition per serving

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 27. The excerpt below is the record exactly as published.

Lamb Broth with Savioli. — Piedmont. Make a broth of three pounds of neck of lamb, and any bones of roast lamb, three quarts of water, a tablespoonful of salt, half a tea- spoonful of pepper, a minced turnip, some sprigs of parsley, and two minced onions fried lightly in a tablespoonful of butter. ITALY. 91 Boil slowly three hours ; strain and take off the fat. It can be made the day ^before. For the ravioli, mince very fine the meat of a small chicken, roast or boiled. Season high with salt, pepper, and a pinch of mace ; add two thirds the amount of fresh bread- crumbs, and bind all with two beaten eggs and a spoonful of melted butter. Take half a pound of plain pastry

Cook this with the app: pantry check, scaling, and the assistant.