A LUNCHEON DISH
SPINACH RING. Cook 1 bunch spinach and measure 3 cups, after chopping it finely. Peel, chop, and fry 1 onion in a little buttei or good dripping until lightly browned, add spinach, nearly 1 cup fine soft breadcrumbs, 2 egg-yolks, pepper, salt, and a little ground nutmeg and a little paprika to taste. Lastly fold in the 2 egg-whites, beaten to a stiff froth, and turn into a well-greased ring mould. Place pan in dish of water and bake in a moderate oven until quite firm (about I hour). Two tablespoons shredded and fried bacon may be added to spinach. Turn out and fill centre with scrambled egg.
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Bibliographic details
Wairarapa Times-Age, 6 January 1942, Page 2
Word Count
111A LUNCHEON DISH Wairarapa Times-Age, 6 January 1942, Page 2
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