Spinach and Eggs

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
For the spinach
For poaching the eggs
For serving
Instructions (12)
  1. Pick and wash your spinach very clean in several waters.
  2. Put the spinach into a saucepan with a little salt.
  3. Cover the pan close and shake it often.
  4. When the spinach is just tender and whilst it is green, throw it into a sieve to drain.
  5. Lay the drained spinach in your dish.
  6. Have ready a stew-pan of water boiling.
  7. Break as many eggs into cups as you would poach.
  8. When the water boils, put in the eggs.
  9. Have an egg-slice ready to take them out with.
  10. Lay the poached eggs on the spinach.
  11. Serve up with melted butter in a cup.
  12. Garnish with orange cut into quarters.
Original Text
Spinach and Eggs. PICK and wash your spinach very clean in several waters, then put it into a saucepan with a little salt; cover it close, and shake the pan often. When it is just tender, and whilst it is green, throw it into a sieve to drain, and then lay it in your dish. Have ready a stew-pan of water boiling, and break as many eggs into cups as you would poach. When the water boils, put in the eggs, have an egg-slice ready to take them out with, lay them on the spinach, and serve them up with melted butter in a cup. Garnish with orange cut into quarters.
Notes
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