Spinach Soup (a meagre soup — another way). — Put six ounces of butter in a stewpan; when browned, throw in three sliced onions, three heads of celerj', two handfuls of sjjinach, some cabbage, three turnips, three cabbage- lettuces, a bunch of parsley, a little water✪ Spinach Soup (a meagre soup — another way), and season with white pepper and salt to taste. Stew all together gently for half an hour, then add two quarts of water. Simmer till the roots are tender, when any portion, or the whole, may be taken out. Put in the crust of a French roll, and serve. Spinach, To Ser\re. — This vegetable must be chopped very completely, so that each of its leaves may be separated from the others, by holding them close together and cutting the spinach below the head. Next wash it nicely in a proper-sized bowl, set water on the fire to boil, adding some salt, which will impart a beautiful green colour to the spinach. Boil the spinach till it becomes tender. Place the boiled spinach on a colander or sieve, press it, chop it on a clean board, put it into a saucepan, add butter and broth — taking care, however, not to thin it too much with the broth — and taste whether it is salt enough. While boiling on a gentle fire, add lastly a spoonful or so — more or less according to the quantity of spinach — of flour mixed smoothly with cold water, grated bread-crumbs, or flour stewed in melted butter. If cream a day old is to be obtained, we may finally incorporate a little flour with it, and add the whole to the spinach. To embellish this dish, cut milk bread into slices, forming the crust into points, fry in butter till yellow, pre- pare poached eggs, and serve the spinach, placing round it first an egg and then a crust alternately, sprinkhng bread-crumbs over the vegetable itself. Spinach with Cream.— Boil and drain two pounds of spinach in the usual way. Press it between two plates to free it thoroughly from moisture, and heat it in a clean saucepan with a little pepper and salt and a small lump of butter. When it is diy, add very gi-adually four table-spoonfuls of boiling cream, and sim- mer it gently for five minutes. Serve very hot- If liked, gravy may be substituted for the cream. Time to boil the spinach, ten to fifteen minutes. Probable cost, 3d. to 6d. per pound. Suflicient for three or four persons. Spinach with Cream (ancther way). — Blanch and prepare it in the usual way, only use SPI (917) SPI cream instead of "broth. Boil the cream before you throw it over the spinach. If it should curdle, the cream only is lost, whereas otherwise you ■would lose the spinach, butter, and all. Spinach ■with cream requires a little sugar and nutmeg. It is needless to repeat that a little salt✪ Spinach with Cream is also requisite, as there co.n bo no good seasoning ■without it. You must t'lways have fried toasts of bread round the spinach when you send it up to table.

AI-modernized reading of the original text

Spinach Soup (a meagre soup — another way). — Put six ounces of butter in a stewpan; when browned, throw in three sliced onions, three heads of celery, two handfuls of spinach, some cabbage, three turnips, three cabbagelettuces, a bunch of parsley, a little water, and season with white pepper and salt to taste. Stew all together gently for half an hour, then add two quarts of water. Simmer till the roots are tender, when any portion, or the whole, may be taken out. Put in the crust of a French roll, and serve. Spinach, To Serve. — This vegetable must be chopped very completely, so that each of its leaves may be separated from the others, by holding them close together and cutting the spinach below the head. Next wash it nicely in a proper-sized bowl, set water on the fire to boil, adding some salt, which will impart a beautiful green colour to the spinach. Boil the spinach till it becomes tender. Place the boiled spinach on a colander or sieve, press it, chop it on a clean board, put it into a saucepan, add butter and broth — taking care, however, not to thin it too much with the broth — and taste whether it is salt enough. While boiling on a gentle fire, add lastly a spoonful or so — more or less according to the quantity of spinach — of flour mixed smoothly with cold water, grated bread-crumbs, or flour stewed in melted butter. If cream a day old is to be obtained, we may finally incorporate a little flour with it, and add the whole to the spinach. To embellish this dish, cut milk bread into slices, forming the crust into points, fry in butter till yellow, prepare poached eggs, and serve the spinach, placing round it first an egg and then a crust alternately, sprinkhng bread-crumbs over the vegetable itself. Spinach with Cream. — Boil and drain two pounds of spinach in the usual way. Press it between two plates to free it thoroughly from moisture, and heat it in a clean saucepan with a little pepper and salt and a small lump of butter. When it is dry, add very gradually four tablespoonfuls of boiling cream, and simmer it gently for five minutes. Serve very hot. If liked, gravy may be substituted for the cream. Time to boil the spinach, ten to fifteen minutes. Probable cost, 3d. to 6d. per pound. Suflicient for three or four persons. Spinach with Cream (ancther way). — Blanch and prepare it in the usual way, only use SPI (917) SPI cream instead of "broth. Boil the cream before you throw it over the spinach. If it should curdle, the cream only is lost, whereas otherwise you ■would lose the spinach, butter, and all. Spinach ■with cream requires a little sugar and nutmeg. It is needless to repeat that a little salt is also requisite, as there co.n bo no good seasoning ■without it. You must t'lways have fried toasts of bread round the spinach when you send it up to table.

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Spinach Soup (a meagre soup — another way)Spinach with CreamSpinach with Eggs

Cassell's dictionary of cookery