Perhaps no other vegetable requires such care in the preparation as spinach. In the first place it takes a great deal of time, water and patience to wash it clean. Cut off the roots; break the leaves apart; drop them in a large pan of water; rinse well; lift them out separately and drop back into a second pan of water. Continue washing in fresh waters until there is not a grain of sand to be found in the bottom of the pan. Drain the spinach and drop it into boiling water, allowing one pint of water and one tablespoon of salt to a half peck of spinach. Let it simmer for twenty minutes or more, counting from the time it begins to boil, and drawing the cover of the saucepan to one side to allow the steam to escape. Empty into a colander; pour cold water over the spinach; drain and mince fine. Return to the fire with seasoning and butter, or drippings from roast beef or chicken if preferred. Garnish with hard-boiled egg or serve with cream sauce.