Spinach, with. Eggs. — Wash the spinach
in several ■vwaters. Pick off all the stalks, reject
the decayed and discoloured leaves, and boil the
spinach with as nmch slightly-salted water as
■will keep it from burning. Leave the saucepan
imcovered. Press the spinach under the water
occasionally, and let it boil till tender. Put it
into a colander, and press the moisture from it
with the back of a plate. Mince it finely, then
put it into a saucepan with a slice of fresh
butter and a little pepper and salt, and stir it
well till it is hot and dry. Put it on a hot
dish, smooth it ■with the blade of a knife, and
mark it in squares. Place as many poached
eggs as there are guests✪ Spinach with Eggs on the top of the
spinach, or, if preferred, put them round it,
each egg on a piece of buttered toast. Serve
the whole very hot. If a superior dish is
required, the spinach, after being boiled till
tender, may be rubbed through a wire sieve,
and the pulp heated with a slice of fresh butter,
a table-spoonful of thick cream, and a little
pepper and salt. To poach the eggs, proceed as
follows : — Break the eggs carefully into separate
cups. Have ready a small omelet-pan with as
much boiling water in it as "svill cover the eggs.
Throw into this a teji-spoonf ul of vinegar and a
pinch of salt. Slip the eggs gently into the
water one at a time. As soon as one sets, put in
another, and boil them gently until done enough.
When the yolks are covered with a thin filmy
veil, and the whites are fimi, lift the eggs out
•with a slice, drain them for a moment, and
place them on the spinach. Time to boil the
spinach, ten to fifteen minutes.
Spinach with Gravy. —Take three
pounds of spinach. Pick the leaves from the
stalks, and wash them well in se\eral Avaters,
drain them, throw them into a saucepan with
plenty of slightly-salted boiling water, and let
them boil for five minutes. Press the spinach,
and throw it into cold water for half an hour
to presers'e the colour. Take it out of the
water a little at a time, make it into small balls,
press the moisture thoroughly from it, spreiid
it on a dish, pick out any stalks or straws that
may have been inadvertently left in it, and
chop it small. Mix an ounce of butter smoothly
in a saucepan with an ounce of flour, add a
pinch of salt, and stir the mixture over the fire
for three minutes. Put in the spinach, and stir
it for five minutes. Pour in a quarter of a pint
of stock, and when this is thoroughly blended
with the vegetable add, a Uttle at a time, half
a pint more: stir the spinach again for five
minutes. Lift it from the fire, stir into it till
dissolved an ounce of fresh butter, and serve
very hot. Garnish tlie dish with triangular
pieces of crumb of bread half an inch thick✪ Spinach with Gravy.
Spinach when thus dressed will csnstitute an
enjoyable accompaniment to veal or boiled
mutton. With roast meat it is best when
served plain. Time, altogether, about an hour.
Probable cost of spinach, 3d. to 6d. per pound.
SuflScient for six or eight persons.
Page 1884 · 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 with Eggs. — Wash the spinach in several waters. Pick off all the stalks, reject the decayed and discoloured leaves, and boil the spinach with as much slightly-salted water as will keep it from burning. Leave the saucepan uncovered. Press the spinach under the water occasionally, and let it boil till tender. Put it into a colander, and press the moisture from it with the back of a plate. Mince it finely, then put it into a saucepan with a slice of fresh butter and a little pepper and salt, and stir it well till it is hot and dry. Put it on a hot dish, smooth it with the blade of a knife, and mark it in squares. Place as many poached eggs as there are guests on the top of the spinach, or, if preferred, put them round it, each egg on a piece of buttered toast. Serve the whole very hot. If a superior dish is required, the spinach, after being boiled till tender, may be rubbed through a wire sieve, and the pulp heated with a slice of fresh butter, a table-spoonful of thick cream, and a little pepper and salt. To poach the eggs, proceed as follows : — Break the eggs carefully into separate cups. Have ready a small omelet-pan with as much boiling water in it as will cover the eggs. Throw into this a teaspoonful of vinegar and a pinch of salt. Slip the eggs gently into the water one at a time. As soon as one sets, put in another, and boil them gently until done enough. When the yolks are covered with a thin filmy veil, and the whites are fimi, lift the eggs out •with a slice, drain them for a moment, and place them on the spinach. Time to boil the spinach, ten to fifteen minutes.
Spinach with Gravy. — Take three pounds of spinach. Pick the leaves from the stalks, and wash them well in several waters, drain them, throw them into a saucepan with plenty of slightly-salted boiling water, and let them boil for five minutes. Press the spinach, and throw it into cold water for half an hour to presers'e the colour. Take it out of the water a little at a time, make it into small balls, press the moisture thoroughly from it, spreiid it on a dish, pick out any stalks or straws that may have been inadvertently left in it, and chop it small. Mix an ounce of butter smoothly in a saucepan with an ounce of flour, add a pinch of salt, and stir the mixture over the fire for three minutes. Put in the spinach, and stir it for five minutes. Pour in a quarter of a pint of stock, and when this is thoroughly blended with the vegetable add, a little at a time, half a pint more: stir the spinach again for five minutes. Lift it from the fire, stir into it till dissolved an ounce of fresh butter, and serve very hot. Garnish the dish with triangular pieces of crumb of bread half an inch thick. Spinach when thus dressed will constitute an
enjoyable accompaniment to veal or boiled mutton. With roast meat it is best when served plain. Time, altogether, about an hour. Probable cost of spinach, 3d. to 6d. per pound. SuflScient for six or eight persons.
Records on this page
Spinach with EggsSpinach with Gravy