FRENCH MODE OF DRESSING SPINACH

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 20 min Total: 20 min
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

2 pailfuls of spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
2 tablespoonfuls of salt ↝ Salt, table, iodized [Spices and Herbs]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
8 tablespoonfuls of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a very little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (7)

Mode

Pick, wash, and boil the spinach, as in recipe No. 1155, and when quite tender, drain and squeeze it perfectly dry from the water that hangs about it.
Chop it very fine, put the butter into a stewpan, and lay the spinach over that.
Stir it over a gentle fire, and dredge in the flour.
Add the gravy, and let it boil quickly for a few minutes, that it may not discolour.
When the flavour of nutmeg is liked, grate some to the spinach, and when thoroughly hot, and the gravy has dried away a little, serve.
Garnish the dish with sippets of toasted bread.

Note

For an entremets or second-course dish, spinach, dressed by the above recipe may be pressed into a hot mould; it should then be turned out quickly, and served very hot.

Original Text

FRENCH MODE OF DRESSING SPINACH.

1157. INGREDIENTS.—2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 oz. of butter, 1 teaspoonful of flour, 8 tablespoonfuls of good gravy; when liked, a very little grated nutmeg.

Mode.—Pick, wash, and boil the spinach, as in recipe No. 1155, and when quite tender, drain and squeeze it perfectly dry from the water that hangs about it. Chop it very fine, put the butter into a stewpan, and lay the spinach over that; stir it over a gentle fire, and dredge in the flour. Add the gravy, and let it boil quickly for a few minutes, that it may not discolour. When the flavour of nutmeg is liked, grate some to the spinach, and when thoroughly hot, and the gravy has dried away a little, serve. Garnish the dish with sippets of toasted bread.

Time.—10 to 15 minutes to boil the spinach; 10 minutes to simmer in the gravy.

Average cost for the above quantity, 8d.

Sufficient for 5 or 6 persons.

Seasonable.—Spring spinach from March to July; winter spinach from October to February.

Note.—For an entremets or second-course dish, spinach, dressed by the above recipe may be pressed into a hot mould; it should then be turned out quickly, and served very hot.

Notes

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