Put the spinach in a stewpan, cover, and cook for ten minutes. Press down, and turn the spinach over several times while cooking. At the end of ten minutes turn the spinach into a chopping bowl, and mince very fine. Return to the pan, and add the seasoning, allowing for half a peck of spinach two large tablespoons of butter and a teaspoon of salt. Simmer ten minutes. Only young spinach should be cooked in this way. The leaves should be washed in many waters until not a trace of sand is found.
Pick over the spinach, carefully removing all wilted leaves. Cut off the roots and the coarse fiber of the leaves which require longer cooking than the remainder of the leaves, toss into cold water, and wash thoroughly through several waters, taking care to agitate it considerably each time in order to free it from sand. Put to cook in boiling water, and let boil five minutes. Drain, salt, and allow it to finish cooking in the liquid which remains on the leaves. Cook until tender, which will require about twenty-five minutes. Drain off the excess moisture, if any, and chop very fine. Add butter - one tablespoon to a pint of the cooked spinach. Serve with slices of lemon.
1/2 peck spinach
2 tablespoons butter
Cook and mince the spinach. Put the butter in a saucepan, and on the fire. When hot, add the flour, and stir until smooth and frothy, then add the minced spinach, salt and pepper. Cook for five minutes, then add the milk or cream hot, and cook three minutes longer.
Wash a quarter of a peck of spinach, cook it in salted water to cover for ten minutes. Strain and rub through a sieve. Add a cup of bread crumbs, one tablespoon of minced onion and the water in which the spinach was boiled and stir over the fire until the mixture leaves the side of the pan. Melt one tablespoon of butter, mix in the flour, one tablespoon, add the spinach and cook until quite thick. Add more bread crumbs and seasoning if necessary. Turn on a plate, make into a flat cake and leave until cold. Then shape into cutlets and fry in deep oil. Serve with the Bechamel sauce.