Spinach, the best mode of dressing.
Boil the spinach, squeeze the water from it completely, chop it a little; then put it and a piece of butter in a stewpan with salt and a very little nutmeg; turn it over a brisk fire to dry the remaining water. Then add a little flour; mix it well, wet it with a little good broth, and let it simmer for some time, turning it now and then to prevent burning.
To dress it maigre, put cream instead of broth, and an onion with a clove stuck in it, which you take out when you serve the spinach. Garnish with fried bread. Observe that if you leave water in it, the spinach cannot ever be good.
Another way.
Clean it well, and throw it into fresh water; then squeeze and drain it quite dry. Chop it extremely small, and put it into a pan with cream, fresh butter, salt, and a very small quantity of pepper and nutmeg: add an onion with two cloves stuck in it, and serve it up very hot, with fried bread sippets of triangular shape round the dish.