|Dasheen leaves/1 (10-oz) bag spinach||7 Ounce (2 packets)|
|Bacon fat/Pork fat||3 Tablespoon|
|Chopped onion||2 Tablespoon|
|Peeled chopped tomato||1|
|Minced cooked meat||1⁄2 Cup (8 tbs)|
|Soft stale bread crumbs/Cooked rice /mashed cooked beans||3⁄4 Cup (12 tbs)|
|Slightly beaten egg||1|
|Chicken broth/Consomme||1⁄2 Cup (8 tbs)|
Dip leaves in hot water to wilt slightly.
Saute onion and tomato in hot bacon fat for 1 minute.
Remove from heat and stir in meat and crumbs.
Season to taste.
Stir in just enough beaten egg to moisten and bind mixture.
Spoon a little of the filling into the centre of each dasheen leaf.
Overlap edges and roll as you would for cabbage rolls.
With spinach you may need 2 overlapped leaves for each roll.
Place rolls close together in a buttered casserole and barely cover with broth.
Cover the dish and bake at about 350F for 45 minutes.
Drain and serve buttered and garnished with sieved hard-cooked egg.