Beet ‘Gnocchi’
Wash well and remove the mid-ribs of a bundle of beet leaves, boil, and then throw them into cold water. Dry, mince them very fine, and put them into an earthen pot with four fresh eggs, four ounces of grated cheese, four ounces of curds, or fresh-milk cheese, a little grated nutmeg, and some salt. When pretty dense put it on a well-floured table and make a long roll the size of a finger. Cut into pieces about two inches long, flour them well, and then throw them into an earthen pot of boiling broth. As they come to the surface take them out, drain well, season with butter or rich gravy, a little grated nutmeg, cinnamon, and cheese. They must be cooked over a hot fire.