SPINACH, to Boil (English Mode).
Ingredients.—2 pailfuls of spinach, 2 heaped tablespoonfuls of salt, 1 oz. of of butter, pepper to taste. Mode.—Pick the spinach carefully, and see that no stalks or weeds are left amongst it; wash it in several waters, and, to prevent it being gritty, act in the following manner:—Have ready two large pans or tubs filled with water; put the spinach into one of these, and thoroughly wash it; then, with the hands, take out the spinach, and put it into the other tub of water (by this means all the grit will be left at the-bottom of the tub); wash it again, and should it not be perfectly free from dirt, repeat the process. Put it into a very large saucepan, with about ½ pint of water, just sufficient to keep the spinach from burning, and the above proportion of salt. Press it down frequently with a wooden spoon, that it may be done equally; and when it has boiled for rather more than 10 minutes, or until it is perfectly tender, drain it in a colander, squeeze it quite dry, and chop it finely. Put the spinach into a clean stewpan, with the butter and a seasoning of pepper; stir the whole over the fire until quite hot; then put it on a hot dish, and garnish with sippets of toasted bread. Time.—10 to 15 minutes to boil the spinach, 5 minutes to warm with the butter. Average cost for the above quantity, 8d. Sufficient for 5 or 6 persons. Seasonable.—Spring spinach from March to July; winter spinach from November to March.
SPINACH GARNISHED WITH CROÛTONS.
Note.—Grated nutmeg, pounded mace, or lemon-juice may also be added to enrich the flavour; and poached eggs are also frequently served with spinach: they should be placed on the top of it, and it should be garnished with sippets of toasted bread.