SAVOURY MINCE WITH SPINACH
Three ounces finely-ground Brazil nuts (taking care they are fresh), 4 ozs. cooked rice, 1¹⁄₂ ozs. onion (scalded and chopped), 1 teaspoonful minced parsley, a little lemon-thyme if the flavour is liked, 1 pint good brown sauce flavoured with a few drops of Maggi’s essence, 2 ozs. butter, seasoning, spinach, sippets.
Three ounces finely-ground Brazil nuts (taking care they are fresh), 4 ozs. cooked rice, 1¹⁄₂ ozs. onion (scalded and chopped), 1 teaspoonful minced parsley, a little lemon-thyme if the flavour is liked, 1 pint good brown sauce flavoured with a few drops of Maggi’s essence, 2 ozs. butter, seasoning, spinach, sippets.
Method.—Fry the nuts with the onion and butter for eight minutes, taking care they do not become brown, then add the rice and herbs and moisten with three-quarters of a pint of the sauce; cover with agreased paper and put the mince into the oven for half an hour; if the rice absorbs too much sauce, so as to leave the mince dry, add some of the remaining sauce and a few drops of browning if it is not a nice rich colour, and serve in the middle of a surround of spinach garnished with fried sippets of bread. Cabbage can be substituted for spinach if preferred, and if prepared in the same way will answer the purpose very well.