Spinach Patties (Hot)
Take 1 lb. of spinach leaves, pick and wash them well, and after this blanch them by plunging them for 5 or 6 minutes in boiling water, drain them and place them in cold water, remove, press, and strain, to get rid of as much moisture as possible. Chop them up, place in a stewpan a pinch of salt and sugar, ½ oz. of butter and ¼ oz. of flour, and after stirring this for a few minutes add the spinach. Stir for 5 minutes then add ¼ pint of milk, stir for a few minutes longer, and then add ½ pint of milk, stirring steadily until the liquid is almost dried up. Remove from the pan and pass through a sieve, then return to the fire and add a small pat of butter and keep very hot. Have ready the required number of pastry patty cases. Quickly make some buttered egg, place some of the spinach in each case, with a spoonful of buttered egg on the top, and serve at once very hot.