Stuffed Spinach with Marrow

Ingredients

• About 2 lb. spinach (large leaves)
• ½ lb. sausage meat
• or 6 oz. veal
• and 4 oz. pork finely chopped and seasoned
• 1½ oz. butter
• half a lemon
• 1 gill gravy
• 1 tablespoonful meat glaze
• 2 tablespoonsful chopped parsley
• 8 to 10 small slices of beef marrow
• seasoning
• fleurons of puff paste

Method

1. 1

   Wash the spinach, remove the stems and any withered leaves, then blanch and drain.

2. 2

   Prepare the forcemeat, making small ball shapes with 1 or 2 yolks of eggs and parsley.

3. 3

   Lay out 5 or 6 spinach leaves, wrap the forcemeat in them, and arrange in a buttered saute-pan.

4. 4

   Season, moisten with gravy, and add butter on top.

5. 5

   Cook covered in the oven for about 30 minutes.

6. 6

   Blanch the beef marrow, reheat in the oven, and glaze with melted meat glaze and butter.

7. 7

   Serve the spinach with a slice of marrow on each shape, garnished with fleurons.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 86. The excerpt below is the record exactly as published.

Stuffed Spinach with Marrow. About 2 lb. spinach (large leaves), \ lb. sausage meat (or 6 oz. veal and 4 oz. pork finely chopped and seasoned), ij oz. butter, half a lemon, 1 gill gravy, 1 tablespoonful meat glaze, 2 tablespoonsful chopped parsley, 8 to 10 small slices of beef marrow, seasoning, fleurons of puff paste

Cook this with the app: pantry check, scaling, and the assistant.