Savory Spinach

Ingredients

• One teacupful, or half a pound in weight, of boiled spinach
• two ounces of butter
• two ounces of grated Cheshire or American cheese
• one ounce of Parmesan
• pepper and salt to taste
• a small pinch of bicarbonate of potash

Method

1. 1

   Melt the butter in a saucepan; add the spinach, cheese, pepper and salt; boil for five minutes, or until the cheese is dissolved, stirring all the time.

2. 2

   Have ready on a dish some thin toast, buttered and cut in squares.

3. 3

   Immediately before serving on the toast, and whilst the spinach is at boiling-heat, sprinkle the potash amongst it; spread thickly on the toast, and serve as hot as possible.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 24. The excerpt below is the record exactly as published.

two ounces of butter, two ounces of flour, mustard and pepper. Stew the macaroni in the milk until quite soft, pass it through a wire sieve, and then mix with it the grated cheese, a little mustard and cayenne-pepper, the yolk of an egg, and the cream. Make the pastry of the butter and flour, and roll it into a square the sixth of an inch thick ; place it on a baking-sheet, and bake. When this is done, take it from the oven, spread the cheese-paste over it, and put it back in the oven for three minutes just to give it time to heat through and to set the * Brown bread, and milk {but first she skimmed her bowls). And rashers of singed bacon on the coals,* Dryden. 105 SAVOURIES. ' YotCll have dumplings^ Woodcock^ and buttered toasts ^ too»^ Massinger. egg 5 cut it into strips three-quarters of an inch wide, and three inches long. Serve very hot ; garnish with chopped olives. Cbestnut StufRrtd- Two dozen and a half chestnuts, a quarter of a pound of good-flavoured fat bacon, two ounces of butter (melted), two eggs, milk, grated rind of a lemon, nutmeg, pepper and salt to taste. Blanch the chestnuts, and put them into a saucepan with sufficient milk to cover them ; let them simmer until quite tender. Drain the milk from them, put them in a mortar with the other ingredients, and pound well * He daily took but one half -hour to dine^ On one poor dish^ and some three sips of wine,* Crabbe. io6 SAVOURIES. ^His soups scientific — his fishes quite prime — His path superb — and his cutlets sublime,' Moore. together. Six Brazil nuts can be used in place of the bacon. Canapes Supreme. Toast pieces of white bread two inches and a half square by one-third of an inch thick ; butter them whilst hot, and spread them with a thin layer of anchovy paste. Cover this with a slice a quarter of an inch thick of potted beans,* and serve hot. Instead of anchovy-paste, grated Parmesan and common cheese may be scattered thickly over the layer of potted beans, only in this case the canapes should be placed in the ♦ See ' Potted Beans,' p. 108. * While from her lap She pours ten thousand delicacies — herbs And fruits f as numerous as the drops of rain,* Thomson. 107 SAVOURIES. * A bout the hall the scullions ran with meats both fresh and potted.* Thackeray. oven for two or three minutes before they are dished up. potteb Beans. Quarter of a pound white haricot beans, three ounces of butter, a taste of pounded mace, a little grated lemon-rind, pepper and salt. Soak the beans overnight in water. The following morning drain them, and put them in a saucepan with the water and salt ; boil five or six hours, or until quite soft ; pass them through a hair sieve into a basin, and add the butter, mace, and pepper. Mix the butter with the bean-mash whilst it is warm, and then pot it down tightly in a glass pot * The happy tailor quits his goose To riot on his beans,* O. W. Holmes. io8 SAVOURIES. * My spice-box^ gentlemen^ And put in some of this, the matter's ended^ Beaumont and Fletcher. for table, or in a shallow dish. If wanted for table, some clarified butter should be run over the top of it. Put it in a cold place for twelve hours, when it will be ready for use. SavotttB Xentfte^ Half a pint of French (green) lentils, one quart of water, one ounce of butter, half a teaspoonful of salt, pepper if liked. Simmer the lentils for two hours in the salt and water ; drain, and return them to the saucepan with the butter. Simmer them for five minutes, shaking the pan frequently that the butter may be equally distributed. Serve hot. *His morning meal was done^ but still The table stood before him, charged ivithfood — A side of roasted sheep, and cakes of bread. And dark green melons,^ — Matihew Arnold. 109 SAVOURIES. *Ifs poor eating where the flavour o^ the meat lies T the cruets* George Eliot. Sapouri? Spfnacb. One teacupful, or half a pound in weight, of boiled spinach passed through a sieve, two ounces of butter, two ounces of grated Cheshire or American cheese, one ounce of Parmesan, pepper and salt to taste, a small pinch of bicarbonate of potash

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