This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Scald the Spinach in boiling Water a few minutes; drain and give it a few chops with a Knife; put it into a Stew-pan, with a good bit of Butter, Salt, and a little Nutmeg; simmer a good while on a slow Fire, and add Cream only sufficient to keep a good strong Liaison; garnish with fried Bread.
Cut bits of stale Bread, pretty thick, and give them the Form of Snuff-boxes of any Shape; scoop the jnside without breaking through, leave a border of a proper thickness, and fry them of a good brown colour, in Butter, Oil, or Hog's Lard; drain them as all Fritures, and fill them with a well-seasoned Spinach Ragout: Serve with or without a cover; the trimmings will serve to make Bread Crumbs.
When properly washed and drained, put it into a Stew-pan on a slow Fire, until it is quite done; drain its own Water out, and add a good bit of Butter rolled in Flour, Salt, and a little rasped Nutmeg; toss it up, to make a Liaison of the Flour and Butter, and garnish with fried Bread.
When well picked and washed, put it into a Stew-pan, with a good bit of Butter, a faggot of Parsley, a few Shallots, one Clove, Salt, and coarse Pepper;
Pepper; simmer on a slow Fire, stirring now and then, and let the Sauce be much reduced: When ready, add a bit of Sugar, a bit of Butter rolled in Flour, and fi-nish as the last.
Epinars a la Provençale, Spinach the Provence fashion, It is done the same way, only using Garlick instead of Shallots, and Oil instead of Butter. - I have already observed, in Part, that all Dishes under this Denomination, are very abundant in Oil and Garlick; the People of the country being very fond of both.
The Spinach is stewed in good Cullis, when scalded and drained.
The Spinach is scalded and drained as usual, then stewed with a little Butter, a slice of Ham, a faggot of Parsley, Chibol, and one Shallot; simmer a while, then take out the Faggot and Ham; add a little Cullis, Cream, and proper Seasoning, and reduce the Sauce to a good strong Liaison.
 
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