To dress Spinach

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Spinach
Seasoning
For the spinach mixture
For garnish
Instructions (15)
  1. Pick and wash the spinach well.
  2. Put the spinach into a sauce-pan with a little salt.
  3. Cover it close and let it stew till it is just tender.
  4. Throw it into a sieve and drain all the liquor out.
  5. Chop the spinach small.
  6. Add half a pint of cream to the spinach.
  7. Season with salt, pepper, and grated nutmeg.
  8. Put in a quarter of a pound of butter.
  9. Set it to stewing over the fire for a quarter of an hour, stirring it often.
  10. Cut a French roll into long pieces, about as thick as your finger.
  11. Fry the pieces of roll.
  12. Poach six eggs.
  13. Lay the poached eggs around on the spinach.
  14. Stick the pieces of fried roll in and about the eggs.
  15. Serve it up either for a supper, or a side-dish at a second course.
Original Text
To dreſs Spinach. PICK and waſh your ſpinach well, put it into a ſauce-pan, with a little ſalt. Cover it cloſe, and let it ſtew till it is juſt tender; then throw it into a ſieve, drain all the liquor out, and chop it ſmall, as much as the quantity of a French roll, add half a pint of cream to it, ſeaſon with ſalt, pepper, and grated nutmeg, put in a quarter of a pound of butter, and ſet it a ſtewing over the fire a quarter of an hour, ſtirring it often. Cut a French roll into long pieces, about as thick as your finger, fry them, poach ſix eggs, lay them round on the ſpinach, ſtick the pieces of roll in and about the eggs. Serve it up either for a ſupper, or a ſide-diſh at a ſecond courſe.
Notes
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