Prepare the paste as in the preceding receipt.
Take whatever meat is desired--chicken, turkey, or veal--this must
always be cooked. (Left-over meat may be utilized this way.) Chop the
meat very fine, add one tablespoon of grated Parmesan cheese, one egg,
a dash of nutmeg, a dash of grated lemon-peel, one tablespoon of
butter, cold. Mix these ingredients in a bowl. Take a teaspoon of the
mixture and put it into the extended paste, about two inches from the
edge. Take another spoonful and put it about two inches away from the
first spoonful. Continue to do this until you have a row of
teaspoonfuls across the paste. Then fold over the edge of the paste so
as to cover the spoonfuls of mixture, and cut across the paste at the
bottom of them. Then cut into squares with the meat in the middle of
each square; press down the paste a little at the edges so the meat
cannot fall out. Continue to do this until all the meat and the paste
are used up.
Put the little squares of paste and meat into the boiling salted water
a few at a time, and boil for ten minutes. Serve with tomato sauce, or
butter and grated Parmesan cheese.