Spinach, German Mode of Cook-
ing.— " Spinach," says thecompilerof " G-erman
National Cookery," " requires to lie in water a
little while, and te be several times rinsed in
fresh water. Put it into boiling water with
salt ; give it eight or ten minutes gentle boiling
tmcovered. If its earthy flavour is objected to,
throw it into plenty of cold water when boiled
enough, then drain, and prcs.s it dry ; chop it
fine. Make butter hot, throw it into some
grated bread✪ Spinach Fritters-crumbs, then add the spinach.
Or make a thick butter-sauce, and stir the
spinach into this to get thoroughly hot. Serve
garnished with either cutlets, sausages, hard-
boiled eggs sliced, and sippets of buttered
toast, or poached eggs. If the full flavour of the
spinach is liked, simply wash it well, clear it of
the large stems, and drain it. Put a piece of
butter in a saucepan, and when melted put in
the spinach ; cover, and as it shrinks put in
more. Let it cook in its own juice. Sprinkle
salt over as you put it in.
Spinach in Consomme. — Take par-
ticular care when the spinach is picked that
no stalks or weeds are left amongst it. The
least oversight may cause the spinach to bo
good for nothing, in spite of whatever trouble
you may take in cooking it. It should bo
washed several times in a great quantity of
water. Then boil some water in a vessel large
enough for the spinach to float with ease. Put
a great deal of salt that it may preserve its
green colour, and press it down frequently with
a wooden spoon tliat it may be done equally.
When it has boiled a few times, try whether it
can be squeezed easily between your two fingers;
then, without loss of time, put it into a colander
to drain the hot water. Next put it into a great
quantity of cold water to keep it green. When
it is quite cold make it into balls, and squeeze
it well till quite diy. Then spread it on the
table with your knife to ascertain that no im-
proper substance is left among it. Chop it very
Lne ; put a good piece of butter into a stewpan,
and lay the spinach o\'er the butter. Let it dry
over a gentle fire, and then dredge it with a
spoonful of flour. Moisten with a few spoonfuls
of consomme, and let it stew briskly that it may
not turn yellow. Make it rich with a small bit
of glaze. If you intend to send it up as an
entree with a ham or a tong-ue, &c., you must
mix a few spoonfuls of Spanish sauce✪ Spinach in Consomme, and let it
be well seasoned. Some people like nutmeg ; in
that case you may grate a little into it. Spinach
thus prepared may be used witli a fricandeau,
sweetbreads of veal, and breasts of ^-eal or of
mutton.
Spinach, Lamb Cutlets and (sec
Lamb Cutlets and Spinach).
Page 1880 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Spinach, German Mode of Cooking.— " Spinach," says thecompilerof " G-erman National Cookery," " requires to lie in water a little while, and te be several times rinsed in fresh water. Put it into boiling water with salt ; give it eight or ten minutes gentle boiling uncovered. If its earthy flavour is objected to, throw it into plenty of cold water when boiled enough, then drain, and press it dry ; chop it fine. Make butter hot, throw it into some grated bread-crumbs, then add the spinach. Or make a thick butter-sauce, and stir the spinach into this to get thoroughly hot. Serve garnished with either cutlets, sausages, hardboiled eggs sliced, and sippets of buttered toast, or poached eggs. If the full flavour of the spinach is liked, simply wash it well, clear it of the large stems, and drain it. Put a piece of butter in a saucepan, and when melted put in the spinach ; cover, and as it shrinks put in more. Let it cook in its own juice. Sprinkle salt over as you put it in.
Spinach in Consomme. — Take particular care when the spinach is picked that no stalks or weeds are left amongst it. The least oversight may cause the spinach to be good for nothing, in spite of whatever trouble you may take in cooking it. It should be washed several times in a great quantity of water. Then boil some water in a vessel large enough for the spinach to float with ease. Put a great deal of salt that it may preserve its green colour, and press it down frequently with a wooden spoon tliat it may be done equally. When it has boiled a few times, try whether it can be squeezed easily between your two fingers; then, without loss of time, put it into a colander to drain the hot water. Next put it into a great quantity of cold water to keep it green. When it is quite cold make it into balls, and squeeze it well till quite diy. Then spread it on the table with your knife to ascertain that no improper substance is left among it. Chop it very fine ; put a good piece of butter into a stewpan, and lay the spinach over the butter. Let it dry over a gentle fire, and then dredge it with a spoonful of flour. Moisten with a few spoonfuls
of consomme, and let it stew briskly that it may not turn yellow. Make it rich with a small bit of glaze. If you intend to send it up as an entree with a ham or a tongue, &c., you must mix a few spoonfuls of Spanish sauce, and let it be well seasoned. Some people like nutmeg ; in that case you may grate a little into it. Spinach thus prepared may be used witli a fricandeau, sweetbreads of veal, and breasts of veal or of mutton.
Spinach, Lamb Cutlets and (sec Lamb Cutlets and Spinach).
Records on this page
Spinach FrittersSpinach in Consomme