1155. SPINACH, WITH BUTTER.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Pick all the stalks from the spinach, wash it in several waters, and drain it upon a sieve.
  2. Throw it into a stewpan of hot water, with a handful of salt, and keep it boiling until it becomes thoroughly tender and soft to the touch.
  3. Drain it in a colander, immerse it in cold water, and afterwards squeeze all the water from it.
  4. The spinach must next be carefully turned over with the point of a knife, to remove any straws or stalks that may have been overlooked.
  5. It should then be chopped or pounded in a mortar, rubbed through a coarse wire sieve, and placed in a stewpan with about two ounces of butter, a little salt, and grated nutmeg.
  6. Stir the spinach over a stove-fire with a wooden spoon until it becomes quite warm, then add a gravy-spoonful of good sauce, a small piece of glaze, and about four ounces of fresh butter.
  7. Work the whole together with a wooden spoon until well mixed, then pile the spinach up in the centre of the dish, garnish it round with croûtons, and serve.
Original Text
1155. SPINACH, WITH BUTTER. PICK all the stalks from the spinach, wash it in several waters, and drain it upon a sieve; throw it into a stewpan of hot water, with a handful of salt, and keep it boiling until it becomes thoroughly tender and soft to the touch; then drain it in a colander, immerse it in cold water, and afterwards squeeze all the water from it. The spinach must next be carefully turned over with the point of a knife, to remove any straws or stalks that may have been overlooked; it should then be chopped or pounded in a mortar, rubbed through a coarse wire sieve, and placed in a stewpan with about two ounces of butter, a little salt, and grated nutmeg; stir the spinach over a stove-fire with a wooden spoon until it becomes quite warm, then add a gravy-spoonful of good sauce, a small piece of glaze, and about four ounces of fresh butter. Work the whole together with a wooden spoon until well mixed, then pile the spinach up in the centre of the dish, garnish it round with croûtons, and serve.
Notes
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