Recipe For Cooking Sardines With Spinach
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 111 of 825.
1 cup of fresh grated bread crumbs. Sardines. 1/4 cup of butter. 4 "hard-boiled" eggs. 1 peck of spinach. Salt and pepper. Broth if needed.
Heat the crumbs in the melted butter; add the cooked spinach, chopped fine, and the flesh (skin and bones rejected) of a dozen sardines; season to taste with salt and pepper; add hot broth if needed and thoroughly reheat. Form into an oblong on a serving-dish. Put sardines, from which the oil has been carefully wiped, over the top and hard-boiled eggs, cut into slices, around the mound. Serve as a luncheon dish. Lemon slices are a fitting accompaniment.