Spinach with Butter

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Wash the spinach well in two or three cold waters, then drain it thoroughly.
  2. Put the spinach into a clean stewpan in which are two ounces of butter and two ounces of fine flour that have been fried together but not discoloured.
  3. Cover the stewpan down and let the spinach cook until drawn down to a creamy consistency, which will take about twenty minutes.
  4. Rub the cooked spinach through a fine wire sieve.
  5. Return the sieved spinach to the stewpan.
  6. Add half a gill of cream to the spinach.
  7. Re-boil the mixture.
  8. Add a tiny dust of white pepper and a very little salt.
  9. Dish up the spinach.
  10. Garnish it round with little croûtons of fried bread or little leaves of puff paste that are baked a pretty golden colour.
  11. Serve.
Original Text
Spinach with Butter. (Epinards au Beurre.) Take two pounds of freshly picked spinach, wash it well in two or three cold waters, then drain it thoroughly and put it into a clean stewpan in which are two ounces of butter and two ounces of fine flour that have been fried together but not discoloured, cover the stewpan down and let the spinach cook in this way till drawn down to a creamy consistency, which will take about twenty minutes, then rub it through a fine wire sieve, and then return it again to the stewpan, add to it half a gill of cream, re-boil, add a tiny dust of white pepper and a very little salt, dish up and garnish it round with little croûtons of fried bread or little leaves of puff paste that are baked a pretty golden colour, and serve.
Notes
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