854. Spinach

"The leaves of the spinach should be picked from the stems; it should then be well washed in clean cold water until the whole of the dirt and grit is removed; three or four waters should be employed, it will not otherwise be got thoroughly clean; let it drain in a sieve or shake it in a cloth to remove the clinging water. Place it in a saucepan with boiling water, there should be very little, it will be done in ten minutes; squeeze out the water, chop it finely, seasoning well with pepper and salt; pour three or four large spoonfuls of gravy over it, place it before the fire until much of the moisture has evaporated, and then serve.

855. Spinach A L'Anglaise

Pick and clean the spinach; put it into a saucepan without water, keep it pressed down until tender; squeeze out the moisture, return it to the saucepan, from which all the liquid should be removed; pour on it, as it heats, four large spoonfuls of rich gravy, let all the gravy be absorbed, keep it well stirred; flavour with pepper and salt; when it is dry, press it into a mould; turn it out, and serve as hot as possible.

856. Another Way

Pick and wash it thoroughly; put it into a saucepan, sprinkle it with about a spoonful of salt; press it down as it heats until it is tender, take it out, press all the moisture out, chop it finely, put it in a dry saucepan with a lump of butter, stir it well; when the butter is absorbed lay it in a hot dish, spread it over and mark it into dice, lay upon it two or three nicely poached eggs, and serve hot.

857- spinach a la francaise. Cut and wash carefully, place it in a saucepan with a little water; when it is tender strain off the liquor, and throw the-spinach into clear cold spring water, take small portions of it, and. having pressed the water from it, chop it finely. Lay in a stewpan. a piece of butter and melt it, add the spinach to it, keeping it stirred until the butter is absorbed by the vegetable; dredge in a spoonful of flour, until it is commingled with the spinach, add a. quarter of a pint of rich veal gravy, let it boil quickly, keep it stirred; it may be served up plainly or with sippets round it. The dish is sometimes raised by pouring boiling cream sweetened with white sugar to the spinach instead of the veal gravy.

858. Spinach Ragout

Having well picked and cleaned the spinach, put it into plenty of boiling water, throw in a small handful of salt, as soon as it readily separates it is done enough; strain off the liquor, put it into fresh water for ten minutes, strain off the liquor completely, chop the spinach, lay it in a stewpan with a piece of fresh butter, keep it stirred: when the butter has been absorbed, as much well-seasoned gravy soup as will make the consistence of cream may be added, with a little grated nutmeg, and serve.