—Take a peck of fresh, sound spinach, cut off the stalks, pare neatly, wash it twice in plenty of water, lifting it out with the hands. Place it in boiling salted water, and boil it for fifteen minutes. Remove, and drain it thoroughly; place it in cold water again, and let it cool. Lift and drain, pressing it well; lay it on a wooden board, and hash it very fine.
940. Spinach à l’Anglaise.
—Proceed exactly the same as for [No. 939], but the spinach must not be hashed; when well drained put it into a saucepan with one ounce of butter; mix well for five minutes, and it will be ready for any use desired.
941. Spinach à la Vieille Mode.
—After the spinach is blanched and well chopped, as for [No. 939], put it in a saucepan with an ounce of butter and the third of a pinch of grated nutmeg. Stir with a wooden spoon, and cook for five minutes, adding an ounce of butter kneaded with two tablespoonfuls of flour, two tablespoonfuls of powdered sugar, and half a pint of milk. Stir frequently, and cook for ten minutes; then serve, garnished with six sippets of bread fried in butter.
942. Spinach à la Maître d’hôtel.
—After blanching the spinach as for [No. 939], and chopping it very fine, put it dry into a saucepan. Place it to simmer on a moderate fire, seasoning with a pinch of salt, half a pinch of pepper, and the third of a pinch of grated nutmeg. When warm, add an ounce and a half of butter; stir well, and let it heat for fifteen minutes. Lay it on a hot dish, and decorate it with six bread croûtons ([No. 133]); then serve.
943. Spinach, with Gravy.
—When the spinach is blanched and well drained ([No. 939]), put it in a saucepan with half a cupful of veal-stock (either the reduced gravy of a fricandeau, or a glaze), cook for ten minutes, and when ready to serve, add a good ounce of butter; melt well together, and serve with six pieces of fried bread.