Wastels Yfarced or Toasted Stuffed Brown Rolls

The British Museum Cookbook, p. 90 (Medieval Europe)

3 wholemeal or wholewheat brown rolls, 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 spinach, chopped roughly

50 g / 2 oz raisins

Salt, pepper and 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 till they are lightly browned and crisp.

Instead of brown rolls I used one of those take-and-bake loaves, cut it into fourths, and then half-hollowed-out each quarter.

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 till the butter has been almost absorbed by the vegetables. Season to taste with the salt, pepper and spices. 

The spices add a lot to this, so don't ignore them.

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. 

Stuffed and ready!

My Rating: 4/5 "This is surprisingly tasty for something that's literally medieval. The raisin/spinach combination is unique and appealing, especially with the spices. Our era makes it easier to eat like nobility - we might as well take advantage of that."