Turnip Tops or Spinach. Time—¾ hour.
2 lbs. turnip tops, 2 oz. clarified fat, pepper and salt.
Wash well in several waters, strip off the leaves and place them in a saucepan of cold water with a little salt, and boil till tender. Strain and squeeze them as much as possible, chop very fine on a board, put back in the saucepan with the dripping, pepper and salt, and mix well till thoroughly hot. Serve decorated with hard-boiled eggs cut in quarters.