The spinach must be well washed in plenty of water,
in at least two vessels, lifting it out of one into the
other several times, with fresh water each time, and
then let it stand in cold water for at least an hour.
Drain well, and cook in a very little water for half an
hour, or longer if old. Drain and press it well, chop
very fine and return to the saucepan for a few minutes
with the butter. Serve with croutons of fried bread.
7
98
THE APSLEY COOKERY BOOK
190. Spinach (No. 2).
Ingredients .
Same quantity of Spinach as before.
Cook the spinach as before, adding one ounce more of
butter. Poach three whites of eggs lightly and place
them on the spinach. Cut some potatoes into chips✪ Spinach (No. 2)
and fry them a golden brown in Albene ; drain them
well on blotting-paper, and serve round the spinach and
eggs. Plain boiled rice served round this dish of eggs
and spinach is also very nice.
191. Spinach, Boiled (No. 3).
Ingredients .
Spinach. | Butter.
Pick the leaves from the stalks and wash them well
in several waters, lift them out of the water with the
hands that all the sand or grit may sink to the bottom.
Put them into a saucepan with as much boiling water
as will keep them from burning, and let them boil until
tender, stirring frequently. Take the spinach up, drain
it, and press it well ; chop it small, and put it into a
clean saucepan with a slice of butter and a little pepper✪ Spinach, Boiled.
Stir it well until it is quite hot. Serve with toast cut
into three-cornered pieces.
VEGETABLES
99
192. Spinach with Cream.
Three pounds of Spinach. I One gill of Cream.
One ounce of Butter. j Pepper to taste.
Cleanse and cook the spinach in the usual way, drain
it well, and pass it through a fine sieve ; return it to a
clean saucepan, add the butter and cream and pepper ;
beat it well and simmer for five minutes. A little lemon-
juice can be added if liked✪ Spinach with Cream.
193. Tomatoes (Baked).
Ingredients.
Four medium-sized Tomatoes. | One ounce of Butter.
Toasted Bread.
Put the tomatoes in a tin and divide the butter into
four, and place a piece on each tomato. Bake them in
a moderate oven for about twenty minutes, and baste
them occasionally with the butter. Cut some toasted
bread about an inch thick in four rounds, and put them
on a hot dish. Place a tomato on each round of toast,
and pour over each a little of the butter and j uice from
the tin. Plain boiled rice may be served with them.
194. Tomatoes (Stewed Whole).
Ingredients.
One pound of small Tomatoes. | Half a pint of Brown Gravy✪ Stewed Tomatoes.
Choose quite small tomatoes for this dish. Wipe
them, and put them in a stewpan with the brown gravy.
Bring them quickly to boiling-point, and let them stew
100
THE APSLEY COOKERY BOOK
gently for half an hour. Serve very' hot, with boiled
rice or potatoes. Make the gravy acccording to recipe
given for “ Brown Gravy.”
195. Turnips.
Peel the turnips very thinly and throw them into cold
water ; if they are young, they can be boiled whole for
twenty minutes and served plain ; if old, they are better
cut up and boiled for half an hour. Drain and press
them well ; then mash them with a wooden spoon, add
one ounce of butter, make very hot, and serve. A
tablespoonful of cream can be added if liked.
196. Turnip Tops. ✪ Turnips
Page 48 · 7 recipe records on this page
Presented as published in 1905. 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
The spinach must be well washed in plenty of water, in at least two vessels, lifting it out of one into the other several times, with fresh water each time, and then let it stand in cold water for at least an hour. Drain well, and cook in a very little water for half an hour, or longer if old. Drain and press it well, chop very fine and return to the saucepan for a few minutes with the butter. Serve with croutons of fried bread.
190. Spinach (No. 2).
Ingredients .
Same quantity of Spinach as before.
Cook the spinach as before, adding one ounce more of butter. Poach three whites of eggs lightly and place them on the spinach. Cut some potatoes into chips and fry them a golden brown in Albene ; drain them well on blotting-paper, and serve round the spinach and eggs. Plain boiled rice served round this dish of eggs and spinach is also very nice.
191. Spinach, Boiled (No. 3).
Ingredients .
Spinach. | Butter.
Pick the leaves from the stalks and wash them well in several waters, lift them out of the water with the hands that all the sand or grit may sink to the bottom. Put them into a saucepan with as much boiling water as will keep them from burning, and let them boil until tender, stirring frequently. Take the spinach up, drain it, and press it well ; chop it small, and put it into a clean saucepan with a slice of butter and a little pepper. Stir it well until it is quite hot. Serve with toast cut into three-cornered pieces.
192. Spinach with Cream.
Three pounds of Spinach. I One gill of Cream.
One ounce of Butter. j Pepper to taste.
Cleanse and cook the spinach in the usual way, drain it well, and pass it through a fine sieve ; return it to a clean saucepan, add the butter and cream and pepper ; beat it well and simmer for five minutes. A little lemonjuice can be added if liked.
193. Tomatoes (Baked).
Ingredients.
Four medium-sized Tomatoes. | One ounce of Butter. Toasted Bread.
Put the tomatoes in a tin and divide the butter into four, and place a piece on each tomato. Bake them in a moderate oven for about twenty minutes, and baste them occasionally with the butter. Cut some toasted bread about an inch thick in four rounds, and put them on a hot dish. Place a tomato on each round of toast, and pour over each a little of the butter and j uice from the tin. Plain boiled rice may be served with them.
194. Tomatoes (Stewed Whole).
Ingredients.
One pound of small Tomatoes. | Half a pint of Brown Gravy.
Choose quite small tomatoes for this dish. Wipe them, and put them in a stewpan with the brown gravy. Bring them quickly to boiling-point, and let them stew
gently for half an hour. Serve very' hot, with boiled rice or potatoes. Make the gravy acccording to recipe given for “ Brown Gravy.”
195. Turnips.
Peel the turnips very thinly and throw them into cold water ; if they are young, they can be boiled whole for twenty minutes and served plain ; if old, they are better cut up and boiled for half an hour. Drain and press them well ; then mash them with a wooden spoon, add one ounce of butter, make very hot, and serve. A tablespoonful of cream can be added if liked.
196. Turnip Tops.
Records on this page
Spinach (No. 2)Spinach with EggsSpinach, BoiledSpinach with CreamBaked TomatoesStewed TomatoesTurnips