Wastels yfarced or toasted stuffed brown rolls
Wastels Yfarced or Toasted Stuffed Brown Rolls
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Wastels were the good quality loaves served to the gentry at a late medieval feast. In this recipe, the loaves were cooked in broth once they had been stuffed. Since I do not find soggy bread very attractive, I have buried the filling in crisp brown rolls.
- 3 wholemeal or wholewheat brown rolls, halved and with their crumb removed
- 2 ounces (50 g) butter
- 4 ounces (100 g) mushrooms, chopped roughly
- 4 ounces (100 g) cooked and very well drained leaf spinach, chopped roughly
- 2 ounces (50 g) raisins
- Salt, pepper, ground cinnamon, and cloves to taste
- 1 large or 2 small eggs
Put the halved rolls in a moderately hot oven for approximately 10 minutes or until they are lightly browned and crisp.
Melt 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 vegetables. Season to taste with the salt, pepper, and spices. Beat the egg in a bowl, add it to the vegetable mixture, and cook it gently just long enough for the egg slightly to bind the other ingredients. Pile the filling into the halved rolls and serve at once.
Reference: Wastels yfarced or toasted stuffed brown rolls
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