Spinage (No. 122)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (13)
  1. Pick spinage a leaf at a time, and wash in three or four waters.
  2. When perfectly clean, lay it on a sieve or colander, to drain the water from it.
  3. Put a sauce-pan on the fire three parts filled with water, and large enough for the spinage to float in it.
  4. Put a small handful of salt in it.
  5. Let it boil; skim it, and then put in the spinage.
  6. Make it boil as quick as possible till quite tender, pressing the spinage down frequently that it may be done equally.
  7. It will be done enough in about ten minutes, if boiled in plenty of water: if the spinage is a little old, give it a few minutes longer.
  8. When done, strain it on the back of a sieve; squeeze it dry with a plate, or between two trenchers.
  9. Chop it fine, and put it into a stew-pan with a bit of butter and a little salt.
  10. A little cream is a great improvement, or instead of either some rich gravy.
  11. Spread it in a dish, and score it into squares of proper size to help at table.
Obs.
  1. Grated nutmeg, or mace, and a little lemon-juice, is a favourite addition with some cooks, and is added when you stir it up in the stew-pan with the butter garnished.
  2. Spinage is frequently served with poached eggs and fried bread.
Original Text
Spinage.—(No. 122.) Spinage should be picked a leaf at a time, and washed in three or four waters; when perfectly clean, lay it on a sieve or colander, to drain the water from it. [161]Put a sauce-pan on the fire three parts filled with water, and large enough for the spinage to float in it; put a small handful of salt in it; let it boil; skim it, and then put in the spinage; make it boil as quick as possible till quite tender, pressing the spinage down frequently that it may be done equally; it will be done enough in about ten minutes, if boiled in plenty of water: if the spinage is a little old, give it a few minutes longer. When done, strain it on the back of a sieve; squeeze it dry with a plate, or between two trenchers; chop it fine, and put it into a stew-pan with a bit of butter and a little salt: a little cream is a great improvement, or instead of either some rich gravy. Spread it in a dish, and score it into squares of proper size to help at table. Obs.—Grated nutmeg, or mace, and a little lemon-juice, is a favourite addition with some cooks, and is added when you stir it up in the stew-pan with the butter garnished. Spinage is frequently served with poached eggs and fried bread.
Notes
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