Mode.—Make the cooked spinach into balls the size of an egg, and slip them into the soup-tureen. This is a very elegant soup, the green of the spinach forming a pretty contrast to the brown gravy.
Time.—1 hour. Average cost,1s. per quart.
Seasonable from October to June.
[Illustration: SPINACH.]
SPINACH.—This plant was unknown by the ancients, although it was cultivated in the monastic gardens of the continent in the middle of the 14th century. Some say, that it was originally brought from Spain; but there is a wild species growing in England, and cultivated in Lincolnshire, in preference to the other. There are three varieties in use; the round-leaved, the triangular-leaved, and Flanders spinach, known by its large leaves. They all form a useful ingredient in soup; but the leaves are sometimes boiled alone, mashed, and eaten as greens.
TAPIOCA SOUP.
156. INGREDIENTS.—5 oz. of tapioca, 2 quarts of stock No. 105 or 106.
Mode.—Put the tapioca into cold stock, and bring it gradually to a boil. Simmer gently till tender, and serve.
Time.—Rather more than 1 hour. Average cost. 1s. or 6d. per quart.
Seasonable all the year.