Purée of.—When prepared as for au jus, but without gravy, it is a purée.
Spinach—to boil.—When cleaned and washed, throw it in boiling water at the first boiling, with a pinch of salt, and boil till done. It will take from one to ten minutes to boil, according to how tender it is. Turn into a colander; press on it to force the water out, put on the paste-board and chop it fine.
Au jus.—When chopped, set the spinach on the fire in a saucepan with a little broth, two or three tablespoonfuls for a small measure; stir, add as much gravy, an ounce of butter, a teaspoonful of flour, salt, stir two minutes, and serve.
Au jus in Winter.—When prepared as above, put it away in a bowl in a cool place, for one day; then set it back on the fire in a pan, add a little butter and a little broth, stir and just warm it, when put away again; repeat this for four or five days in succession, and you certainly will have an excellent dish. Some hard-boiled eggs cut in four pieces, lengthwise, may be placed around the spinach when dished, also some croutons. Spinach is generally served on a flat dish, and scalloped all around with a knife.
With Sugar.—Proceed as for spinach au jus in every particular, except that you put very little salt, and one or two teaspoonfuls of sugar, according to taste. Lady-fingers or pieces of sponge-cake may be placed all around the dish.
A la Crème.—Boil and chop the spinach as directed. Set it on the fire in a saucepan, stir till perfectly dry, but not burnt; add two ounces of butter, and stir again for five or six minutes; then add about two tablespoonfuls of cream to a small measure of spinach; stir again five minutes, take from the fire; add again one ounce of butter, stir two minutes, and serve with hard-boiled eggs or croutons, or both. Milk may be used instead of cream when the latter cannot be had, but it is inferior in taste.
With Anchovy.—Proceed as for the above, using a tablespoonful of essence of anchovy instead of cream.
Spinach au Beurre, or à l'anglaise.—Boil and chop the spinach as directed. Put it in a saucepan with butter; set on the fire, stir till the butter is melted and mixed with the spinach, salt to taste, and serve.
Sprouts.—Boil, prepare, and serve sprouts the same as spinach.