Spinach.
Pull off the stalks and wash the spinach well in several waters to remove all grit.
Put it into a saucepan without any water but that which adheres to the leaves, and sprinkle a little salt over it.
Cook with the lid off the saucepan until quite tender, stirring it occasionally.
Drain it in a colander, and wring it dry in a cloth.
Then chop it, or rub it through a wire sieve. The latter method is preferable.
To dress it, mix it in a saucepan over the fire with a little butter, pepper, and salt; a little cream may be used also, care being taken not to make the spinach too moist to serve.
Press it into shape, as a mound or pyramid, in a vegetable dish, and garnish with fried croutons of bread.