Spinach, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For stewing spinach
For another way of preparing spinach
Instructions (18)
  1. Pick the spinach very carefully.
  2. Put it into a pan of water.
  3. Boil it in a large vessel with a good deal of salt to preserve the green colour.
  4. Press it down frequently that it may be done equally.
  5. When boiled enough to squeeze easily, drain it from the water, and throw it into cold water.
  6. When quite cold, make it into balls, and squeeze it well.
  7. Then spread it on a table and chop it very fine.
  8. Put a good piece of butter in a stewpan, and lay the spinach over the butter.
  9. Let it dry over a slow fire, and add a little flour.
  10. Moisten with half a pint of beef jelly and a very little warm water.
  11. Add a little cayenne pepper.
  12. This spinach should be very like thick melted butter, and as fine and smooth as possible.
Another way
  1. Take some fine spinach, pick and wash it extremely clean.
  2. When well boiled, put it into cold water, and squeeze it in a cloth very dry.
  3. Chop it very small.
  4. Put it in a stewpan with a piece of butter and half a pint of good cream.
  5. Stir it well over the fire, that it may not oil.
  6. Put in a little more cream just as you are going to dish it.
Original Text
Spinach, to stew. Pick the spinach very carefully; put it into a pan of water; boil it in a large vessel with a good deal of salt to preserve[144] the green colour, and press it down frequently that it may be done equally. When boiled enough to squeeze easily, drain it from the water, and throw it into cold water. When quite cold, make it into balls, and squeeze it well. Then spread it on a table and chop it very fine; put a good piece of butter in a stewpan, and lay the spinach over the butter. Let it dry over a slow fire, and add a little flour; moisten with half a pint of beef jelly and a very little warm water: add a little cayenne pepper. This spinach should be very like thick melted butter, and as fine and smooth as possible. Another way. Take some fine spinach, pick and wash it extremely clean. When well boiled, put it into cold water, and squeeze it in a cloth very dry; chop it very small; put it in a stewpan with a piece of butter and half a pint of good cream; stir it well over the fire, that it may not oil; and put in a little more cream just as you are going to dish it.
Notes
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