This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery.
Take one pound of spinach leaves pick and wash them well, and after blanching, drain them and place them in cold water, remove, press, and strain to get rid of as much moisture as possible. Chop them up, place in a double pan and cook by hot air, or put them into a stewpan with a pinch of salt and sugar, half an ounce of butter, and a quarter of an ounce of flour, and after stirring this for a few minutes longer, add the spinach. Stir for five minutes, then add a quarter of a pint of milk and stir this for a few minutes longer, and then add half a pint of milk, stirring steadily until the liquor is almost dried up. Remove from the pan and pass through a sieve, then return to the fire and add a small pat of butter and keep very hot. Have ready the required number of pastry patties. Quickly make some buttered egg, place some of the spinach in each case, with a spoonful of buttered egg on the top, and serve at once very hot.
Cook two pounds of spinach by the hot air process, or boil it; when it is well drained, pass it through a fine wire sieve. Put two ounces of butter into a saucepan, and when it is melted stir in the spinach. Season it with salt, pepper, and a pinch of powdered sugar, and add two tablespoonfuls of cream. Pile in a hot dish and decorate with sieved yolk of egg, quarters of hard-boiled egg, or arrange in a flat bed, and lay neatly poached eggs on the top, or arrange as a border with scrambled eggs in the center.
Wash the spinach in six or seven waters, to remove all grit, put it in a saucepan on the fire with a very little water and salt; when done, strain very dry and chop it up very fine. Warm two ounces of butter in a stewpan, put the spinach in, stir until the moisture quite evaporates, then add a very little salt, a tiny pinch of sugar (a very little nutmeg, if liked), a pinch of flour, and one large tablespoonful of cream, and let the whole simmer for a quarter of an hour. Then put through a sieve and keep hot. In the meantime, fry in fat some bread cut into fingers, about two inches long and a quarter of an inch wide, and plant them in little rows all over the spinach when dished.
Spinach cooked thus is delicious, and a very different matter from the stringy green mass generally served.
Boil two pounds of spinach in the usual way, and after draining and cooling, chop and place it in an enameled saucepan with two ounces of butter, a quarter of a pint of stock, and half a pint of Bechamel sauce - made by simmering together white stock, cream and herbs - and let the whole simmer for about five minutes. After cooling mix thoroughly with half a pound of forcemeat - preferably made of veal - the yolks of two eggs, and pepper and salt to taste. Fill a mold with the mixture and cook for half an hour. Before serving turn out the pudding on a dish and garnish with pieces of turnip, carrot, and potato cut into shapes.
Cook some spinach in the usual way, pass through a sieve and place in an earthenware cooking vessel with butter, salt, spices, a little sugar, and the zest of lemon. Mix the whole thoroughly over a gentle fire and then add a glass of milk. Cook until it thickens, then stir in two beaten eggs. The mixture is then made into fritters and fried.
Endive is often used in France, and called chicoree. This puree may be made like the cauliflower, or only plainly chopped, put into a pan with two ounces of butter, a gill of white sauce, a little grated nutmeg, and a little salt, pepper, and sugar.