Name: Wastels Yfarced (Or Toasted Stuffed Brown Rolls)
Ingredients: 3 Wholemeal or wholewheat brown rools, halved and with their crumb removed; 50 g (2 oz) butter; 100 g (4 oz) mushrooms, chopped roughly; 100 g (4 oz) cooked and very well drained leaf spinich, chopped roughly; 50 g (2 oz) raisins; Salt, pepper, ground cinnamon, cloves to taste or-; 2 sm Eggs

CATEGORY	CUISINE	TAG	YIELD
Eggs	Medieval	Medieval	6	Servings

INGREDIENTS

3		Wholemeal or wholewheat brown rools, halved and with their crumb removed
50	g	(2 oz) butter
100	g	(4 oz) mushrooms, chopped roughly
100	g	(4 oz) cooked and very well drained leaf spinich, chopped roughly
50	g	(2 oz) raisins
		Salt, pepper, ground cinnamon, cloves to taste or-
2	sm	Eggs

INSTRUCTIONS

I think someone a while ago requested medieval recipes. These come from
_The British Museum Cookbook_ by Michelle Berriedale-Johnson (1987, British
Museum Publications Ltd.). It's a great cookbook with recipes from the
civilizations from the museum's collections. I personally haven't tried
these recipes, but they sound interesting. I apologize in advance for any
typos!
Ms. Berriedale Johnson explains that wastels were good quality loaves
served to the gentry at a late medieval feast.
Put halved rolls in moderately hot oven for approx. 10 minutes or till they
are lightly browned and crips
Melt the butter in a pan and cook the mushrooms for a couple of minutes.
Add the spinich and the raisins and continue to cook gently for several
minutes, or till the butter has been almost absorbed by the veggies. Season
to taste with the slat, 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 to the other ingredients. Pile the filling into the halved
rolls and serve at once.
Posted to rec.food.recipes by "Jennifer A. Newbury" <jn1t+@andrew.cmu.edu>
on Sat, 25 Sep 1993.

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