Common English Spinach

Ingredients

• the spinach
• a slice of fresh butter

Method

1. 1

   Boil the spinach very green in plenty of water, drain, press moisture out, chop small, and mix with butter in a clean saucepan until hot.

2. 2

   Smooth in a dish, mark in dice, and serve quickly.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 290. The excerpt below is the record exactly as published.

the spinach as already directed, and after it has been well squeezed and chopped, stir it over a moderate fire until it is very dry ; moisten it with as much thick rich gravy as will flavour it well, and '■urn and stew it quite fast until it is again very dry ; then press it into a hot mould of handsome form, turn it into a dish and serve it quickly. Two or three ounces of fresh butter may be laid into the saucepan with the spinach at first, as a substitute for the gravy. When a perforated tin shape, ordinarily used for moulding spinach, is not at hand, one of earthenware, slightly buttered, will serve nearly as well. SPINACH. (Common English mode.') Boil the spinach very green in plenty of water, drain, and then press the moisture from it between t wo trenchers ; chop it small, put it into a clean saucepan, with a slice of fresh butter

Cook this with the app: pantry check, scaling, and the assistant.