To make a Cheshire Florentine.
TAKE two pounds of short-crust, break it all to pieces with your hand, a pound of blanched almonds finely pounded, with a little rose-water, half a pound of currants clean washed and picked, a little sugar to your palate, some sweet spinach cut small; mix all well together, lay puff-paste in a dish, put in your ingredients, cover it with a thin crust rolled, and laid across, and bake it in a moderate oven half an hour. As to the top-crust lay it in what shape you please, either rolled or marked with an iron on purpose.