Spinach a l'Anglaise

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (1)

Two or three ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Instructions (6)

Boil the spinach as already directed.
After it has been well squeezed and chopped, stir it over a moderate fire until it is very dry.
Moisten it with as much thick rich gravy as will flavour it well.
Turn and stew it quite fast until it is again very dry.
Press it into a hot mould of handsome form.
Turn it into a dish and serve it quickly.

Original Text

SPINACH A L’ANGLAISE. (ENTREMETS.)

(Or, English fashion.)

Boil the spinach as already directed, and after it has been well squeezed and chopped, stir it over a moderate fire until it is very dry; moisten it with as much thick rich gravy as will flavour it well, and turn and stew it quite fast until it is again very dry; then press it into a hot mould of handsome form, turn it into a dish and serve it quickly. Two or three ounces of fresh butter may be laid into the saucepan with the spinach at first, as a substitute for the gravy. When a perforated tin shape, ordinarily used for moulding spinach, is not at hand, one of earthenware, slightly buttered, will serve nearly as well.

Notes

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