Wastels yfarced (toasted stuffed brown rolls)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Wholemeal or wholewheat brown loaves, halved and with their crumbs removed | |
| 2 | ounces | Butter |
| 4 | ounces | Mushrooms, chopped roughly |
| 4 | ounces | Leaf spinach, cooked and very well drained, chopped roughly |
| 2 | ounces | Raisins |
| x | Salt, to taste | |
| x | Cinnamon, ground, to taste | |
| x | Cloves, to taste | |
| 1 | large | Egg OR- |
| 2 | smalls | Eggs |
Directions
Wastels were good quality loaves served to the gentry at a late medieval feast.
Put halved loaves in moderately hot oven for approximately 10 minutes or till they are lightly browned and crisp.
Melt the butter in a pan and cook the mushrooms for a couple of minutes. Add the spinach and the raisins and continue to cook gently for several minutes, or until the butter has been almost absorbed by the veggies. Season to tast with the salt, pepper, and spices. Beat the egg in a bowl, add to the veggie mixture and cook it gently just long enough for the egg to slightly bind with the other ingredients.
Pile the filling into the halved loves and serve at once.
Posted by Sam Lefkowitz, 4/6/95 Converted to Meal-Master format by Arthur Cloninger.