Spinach Omelet.— Beat a large table-
spoonful of flour smoothly with four table-
spoonfuls of cold milk; add two ounces of but-
ter melted, a seasoning of pepper, salt, and
grated nutmeg, and the yolks of four well-
beaten eggs. Wash thoroughly ;ind afterwards
shred finely a quarter of a poimd of spinach, a
quarter of a pound of beet, half an ounce of
parsley, a quarter of an ounce of lemon-thyme,
and a quarter of an ounce of leeks. Mix the
chopped vegetables together, and stir them into
the soup. Butter a pie-dish tliickly just before
the omelet is to be baked ; whisk the whites of
the eggs to a firm froth, stir them into the
preparation, turn it into a butter dish, and
bake in a quick oven. Time to bake, twenty
minutes. Probable cost, lOd. Suflicient for
three or four persons.
Spinach, Ox Tail Stewed with {see
Ox Tail Stewed with Green Peas or Spinach).
Spinach, Plainly Dressed.— Pick the
leaves from the stalks, and wash the spinach in
several waters to free it from sand and grit.
Put it into a large saucepan with as much
water only as will keep it from burning ; add a .
small spoonful of salt, and turn it fi'equently
till it is quite tender. Drain it on a colander,
squeeze it dry, chop it small, and add pepper
and salt. Put it when thus chopped again into
the colander, place this over the fire upon a
saucepan of boiling water with a small lump.,
of butter, and turn the vegetable about that
the steam passing through the holes of the.
colander maj' dry the vegetable. When hot
and quite dry, ser^'e immediately. Sometimes
fried sippets of bread are put round the
spinach, or bread fried and cut into dice is
sprinkled upon it. Time to boil the spinach,
ten minutes or more, according to the age
of the leaves. Probable cost, 3d. to 6d. per
pound. Suflicient, two poimds for four or five
persons.
Spinach Pudding.— Take six good table-
spoonfuls of spinach when boiled, pressed, and
chopped (or, it may be, spinach dressed the pre- •
vious day) ; add the same quantity of bread-
crumbs soaked in milk and drained, a little
salt, grated nutmeg, or mace, and four egf:^^
beaten up ; mix all well together ; butter a pud-
ding-mould, and boil one hour and a half.
Spinach pudding is eaten with melted butter or
shrimp sauce.
Spinach, Puree of, with Butter.—
Pick the stalks from three pounds of spinach,
and wash it in two or three waters. Lift it out
of the water with the fingers that the sand-
SPI
(OiG)
SPA
may settle at the bottom, and put it into a
saucepan with as much boiling water slightlj'
salted as will keep it from burning. Keep it
boiling till it is tender, and press it under the
water occasionally with a wooden spoon. Drain
it well ; carefully pick away any stalks or fibre
that may still remain in it, and rub it through a
coarae sieve. Put the pulp into a saucepan with a
slice of fresh butter and a little pepper and salt,
and stir it brisklj' over the fire till it is quite
hot. Add a spoonful or two of sauce, and let
it remain on the fire, stirring all the time, for
five minutes. Serve very hot, and garnish
with fried sippets, or pile it in the centre of a
di.)h, and place lamb or mutton cutlets on end
round it, the long bones inclining towards each
other. Time to boil the spinach, ten to fifteen
minutes. Probable cost, 3d. to 6d. per pound.
Spinacli Sauce, for Boiled Fowls, ✪ Spinach Omelet
Page 1881 · 5 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 Omelet.— Beat a large tablespoonful of flour smoothly with four tablespoonfuls of cold milk; add two ounces of butter melted, a seasoning of pepper, salt, and grated nutmeg, and the yolks of four wellbeaten eggs. Wash thoroughly and afterwards shred finely a quarter of a pound of spinach, a quarter of a pound of beet, half an ounce of parsley, a quarter of an ounce of lemon-thyme, and a quarter of an ounce of leeks. Mix the chopped vegetables together, and stir them into the soup. Butter a pie-dish tliickly just before the omelet is to be baked ; whisk the whites of the eggs to a firm froth, stir them into the preparation, turn it into the pie-dish, and bake in a quick oven. Time to bake, twenty minutes. Probable cost, lOd. Sufficient for three or four persons.
Spinach, Ox Tail Stewed with {see Ox Tail Stewed with Green Peas or Spinach).
Spinach, Plainly Dressed.— Pick the leaves from the stalks, and wash the spinach in several waters to free it from sand and grit. Put it into a large saucepan with as much water only as will keep it from burning ; add a . small spoonful of salt, and turn it fi'equently till it is quite tender. Drain it on a colander, squeeze it dry, chop it small, and add pepper and salt. Put it when thus chopped again into the colander, place this over the fire upon a saucepan of boiling water with a small lump of butter, and turn the vegetable about that the steam passing through the holes of the colander may dry the vegetable. When hot and quite dry, serve immediately. Sometimes fried sippets of bread are put round the spinach, or bread fried and cut into dice is sprinkled upon it. Time to boil the spinach, ten minutes or more, according to the age of the leaves. Probable cost, 3d. to 6d. per pound. Sufficient, two pounds for four or five persons.
Spinach Pudding.— Take six good tablespoonfuls of spinach when boiled, pressed, and chopped (or, it may be, spinach dressed the pre- • vious day) ; add the same quantity of breadcrumbs soaked in milk and drained, a little salt, grated nutmeg, or mace, and four eggs beaten up ; mix all well together ; butter a pudding-mould, and boil one hour and a half. Spinach pudding is eaten with melted butter or shrimp sauce.
Spinach, Puree of, with Butter.—
Pick the stalks from three pounds of spinach, and wash it in two or three waters. Lift it out of the water with the fingers that the sand-
SPI
(OiG)
SPA
may settle at the bottom, and put it into a saucepan with as much boiling water slightlj' salted as will keep it from burning. Keep it boiling till it is tender, and press it under the water occasionally with a wooden spoon. Drain it well ; carefully pick away any stalks or fibre that may still remain in it, and rub it through a coarse sieve. Put the pulp into a saucepan with a slice of fresh butter and a little pepper and salt, and stir it brisklj' over the fire till it is quite hot. Add a spoonful or two of sauce, and let it remain on the fire, stirring all the time, for five minutes. Serve very hot, and garnish with fried sippets, or pile it in the centre of a di.)h, and place lamb or mutton cutlets on end round it, the long bones inclining towards each other. Time to boil the spinach, ten to fifteen minutes. Probable cost, 3d. to 6d. per pound.
Spinach Sauce, for Boiled Fowls,
Records on this page
Spinach OmeletSpinach, Plainly DressedSpinach PuddingSpinach, Puree of, with ButterSpinach Sauce, for Boiled Fowls