Sparerib with Spinach a la Parisienne

Ingredients

• sparerib (that has been soaked)
• a quart of spinach
• a pinch baking soda

Method

1. 1

   Put the sparerib in a pot with water, bay leaves, whole peppers, and some onions; let cook until well done.

2. 2

   Wash the spinach free from sand and add it to the sparerib with a pinch of baking soda.

3. 3

   Let cook for about fifteen minutes; then take the meat out and put it in a frying pan with some butter, season to taste, and fry until brown on both sides.

4. 4

   Arrange in the centre of a warm platter, drain the spinach, and serve the leaves of spinach all around.

5. 5

   Pour melted butter over it.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 259. The excerpt below is the record exactly as published.

Sparerib with Spinach a la Parisienne Fausse C6te de Pore, aux Epinards, a la Parisienne Put the sparerib (that has been soaked) in a pot with water, bay leaves, whole peppers, and some onions; let cook until well done. VAV * * * £ttA 'Y’****""'’,'*'*'*'t.‘***’'*.''*.*-‘»V»VvV.'/.VAV.*,V.‘.*,^*,».V/.*,".V.,.V,V»*.*.V*V,V.V.V.V.W.,v. . HmvmmiumttmttmmmmtittMttmttmmmmtMuii.... .V.V.V.V.VAVAV.V.V. .V//''AVASV.VAW^V.VV,V,V,V.‘,'.',V.‘.V.V.V,v .'"•UlMUHMti .... _ _ ..... ’"‘‘•V.vjft, -'.imv . '’•'■•‘•'■‘.'■'•VA V.\\V.SSV,V .V...V \*.» « ....... ' y ... re> .V ' AMs •MM V : V . 3S Copyright, 1918, by Mrs. Ericsson Hammond THE SWEDISH, FRENCH, W ash a quart of spinach free from sand and add it to the sparerib with a pinch baking soda

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