Tongue and Spinach Casserole
|Spinach||1 1⁄2 Pound, chopped and cooked (2 1/4 Cup)|
|Fat/Salad oil||3 Tablespoon|
|Minced onion||2 Tablespoon|
|Light cream/Top milk||1⁄2 Cup (8 tbs)|
|Horded horseradish||2 Teaspoon|
|Cooked tongue slice||8|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
Wash spinach; then cook it, covered, with salt, in water that clings to the leaves, for 10 min.
Drain, and chop coarsely.
Melt 2 tablesp fat in saucepan; add onion, and saute until light brown.
Add spinach, cream, horse-radish, and pepper, and toss until mixed.
Line sides of 1-qt casserole with tongue slices; pile spinach in center.
Meanwhile, melt remaining 1 tablesp fat, and toss with crumbs.
Sprinkle over top of spinach.