For dough
One pound of flour
Three eggs
Half a tumbler of milk
A pinch of salt

For filling
Meat of a boiled chicken (hare, pheasant, or any game will do as well)
One truffle
Two ounces of crumb of bread soaked in veal broth
Two ounces of butter
A pinch of salt, pepper
A little grated nutmeg

Salted water for boiling pasta

For tossing sauce
Butter and grated Parmesan cheese, or good gravy

"Take the meat of a boiled chicken (hare, pheasant, or any game will do as well) and pound in a mortar with one truffle, two ounces of crumb of bread soaked in veal broth, two ounces of butter, a pinch of salt, the same of pepper, and a little grated nutmeg. When well worked into a paste rub it through a sieve. Meanwhile take one pound of flour, three eggs, half a tumbler of milk and a pinch of salt, mix up into a paste and work it well. Lay it aside for half an hour, then roll it out very thin, divide it in half and let it dry. Then take one half and put the meat paste on it in little heaps (half a teaspoonful) about three inches distant from each other. Cover with the other half of paste, cut round the little heaps, and press the edges of the two pastes, together to prevent the meat stuffing from coming out. Put the agnellotti into a saucepan with a great deal of salted boiling water in it, and boil slowly. When done take them out with a strainer, season with butter, grated Parmesan cheese, and good gravy. Serve very hot."

This recipe was taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org.... Photo: Mary Melfi.

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