Eggs and Spinach

Ingredients

• some spinach
• a lump of butter
• some rich gravy
• six eggs
• pepper
• salt
• nutmeg

Method

1. 1

   Prepare spinach by washing and boiling until tender.

2. 2

   Cool in cold water, then press out water.

3. 3

   Chop finely and place in a stewpan with butter and gravy.

4. 4

   Boil quickly, adding seasoning.

5. 5

   Poach eggs and serve on spinach.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 492. The excerpt below is the record exactly as published.

Eggs and Spinach, or Sorrel). Eggs and Spinach. — Prepare some spinach by washing very carefully, and then boiling till tender. Put iato cold water to keep the colour good, and when quite cold, press the water out of it, a little at a time, in a towel. Chop it .very fine, and put it into a stewpan with a Imnp of butter and some rich gravy. Boil it quickly in this, and add pepper, salt, and nutmeg. Or it may be stewed with cream and a little sugar, which is a very delicate method. Poach six eggs

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