655. Broad or Windsor Beans.—Boil in salt and water: when done, serve with parsley and butter, or with a piece of bacon.
656. Brussels Sprouts.—Trim, wash, and boil about forty small Brussels sprouts; when tender, drain, dish, and sprinkle a little salt, pepper, and two ounces of butter over, and serve. Serve also in sauce, or with maître d’hôtel, like French beans. These are also very good for soups, sauces, or garnish.
657. Spinach.—This vegetable is very light and very good for invalids. It must be washed in several waters, after having been well picked; then put a quarter of a sieve of spinach to a gallon of water and three ounces of salt, boil for ten minutes till tender, drain on sieve, press a little with your hands to extract part of the water, chop it up fine, put in a stewpan, with a quarter of a pound of butter, a teaspoonful of salt, half ditto of pepper, put on a fire with a drop of warm broth for a few minutes, and serve.
658. Spinach with Gravy.—Proceed as before, but add a tablespoonful of flour and half a pint of strong gravy in it, as No. 177; serve with sippets of bread round.
659. Spinach with Cream.—Proceed as before, but putting half a pint of milk or cream instead of gravy, and the addition of a tablespoonful of sugar, cut three slices of bread, lay on dish, sift sugar over, put in oven, salamander over, cut in various shapes, and serve under or over the spinach.