Wash the spinach through several cold waters; pick the leaves from the roots, shake them until dry. Throw them in a hot kettle, cover with a quart of boiling water, add a level teaspoonful of salt, boil rapidly for five minutes; drain. Put the spinach back in the kettle, cover, and steam gently for fifteen minutes longer. Drain, press slightly, and chop very fine; then press the whole through a colander, in a granite or porcelain saucepan. To each peck of spinach add two tablespoonfuls of butter, a level teaspoonful of salt, two tablespoonfuls of good stock, a tablespoonful of cream, and a dash of pepper; stir carefully until very hot. Pack the mixture in a heated bowl to mould, and turn it on a round dish. Have ready cut in eighths some hard-boiled eggs; arrange these on top of the spinach, garnish the dish with triangular pieces of buttered toast, and send at once to the table.

Cook kale in precisely the same manner.