One egg.
Mix thoroughly and then prepare a dough as follows: Place in a mixing bowl
Two cups of flour,
One teaspoon of salt,
One teaspoon of paprika,
Three tablespoons of finely minced parsley.
Mix by rubbing between the hands and then use one large egg and five tablespoons of water to make a dough. Knead until very smooth and then roll out as thin as paper. Cut into four-inch squares and brush the edges with water. Place a spoonful of prepared meat on the dough and then fold over and press the wet edges of the pastry tightly together. When all are ready drop in a large saucepan of boiling water. Cook for fifteen minutes and then lift with a skimmer; place in a dish and pour over the heated and seasoned lamb broth; then sprinkle over all four tablespoons of grated cheese and two tablespoons of finely minced parsley.
LAMB HARICOT
Soak one pint of lima beans overnight and then look over carefully in the morning. Parboil and then place in a baking dish with
One-half cup of diced onions,