WASH your spinage well in several waters, put it in a cullendar, have ready a large pan of boiling water, with a handful of salt, put it in, let it boil two minutes, it will take off the strong earthy taste, then put it into a sieve, squeeze it well, put a quarter of a pound of butter into a tossing pan, put in your spinage, keep turning and chopping it with a knife until it be quite dry and green, lay it upon a plate, press it with another, cut it in the shape of sippets or diamonds, pour round it very rich melted butter, it will eat exceeding mild, and quite a different taste from the common way.