Pasta mai Paraghemisma Kreatas (Meat Dumplings)

Ingredients

• Take some meat off a braised loin of mutton (a pound)
• a cooked sheep's brain
• three or four tablespoonfuls of cooked fine-herbs
• two or three yolks of eggs

Method

1. 1

   Chop and pound mutton and sheep's brain, season, and mix with fine herbs and egg yolks.

2. 2

   Roll out puff-paste, place mince in small balls, cover with paste, and cut into ravioles.

3. 3

   Boil in salted water for 3-4 minutes, then layer with grated parmesan and gravy thickened with tomato sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 82. The excerpt below is the record exactly as published.

Pasta mai Paraghemisma Kreatas. (Meat Dumplings.) Take some meat off a braised loin of mutton (a pound) ; pare away the tough parts, chop, and pound it together with a cooked sheep's brain ; season this mince ; add to it three or four tablespoonfuls of cooked fine-herbs, and two or three yolks of eggs

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