Spinach

Ingredients

• a teacupful of water
• plenty of salt
• plenty of pepper
• a small piece of butter
• a few tablespoonfuls of gravy or stock

Method

1. 1

   Heat spinach in a saucepan, ideally without water.

2. 2

   If needed, add a teacup of water.

3. 3

   Once tender, drain, chop, season with salt and pepper, squeeze out excess water, and heat with butter and gravy or stock.

4. 4

   Serve hot, optionally with hard-boiled eggs.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 26. The excerpt below is the record exactly as published.

spinach barely drained, etc., are far too often the order of the day. Cabbage. — Put into a saucepan a piece of rind of bacon, a little lard, salt and pepper, and when the cabbage has been well washed and dried, put it into the saucepan over the lire until the fat has become absorbed ; then cover the greens with plain stock, or part stock and water, and let it gradually boil till tender. Drain off all the liquor, and put the cabbage back into the empty saucepan, let it thoroughly heat up again with a small piece of butter or lard, and serve very hot. Or have cabbage for dinner on the day on which some pickled pork has been boiled, and boil it in the liquor which is left ; anything will do better than plain water, and the result will always be a dainty, tasty dish instead of an unappetising green mixture more fit for rabbits than human beings. Spinach. Some people do not put any water at all into the saucepan when the spinach is set over the COOKERY. 68 file, and that is by far the best plan ; the vegetable pioduces such a quantity of liquor as soon as the pan is hot that any addition becomes useless ; but if, as is frequently the case, the cook is fearful of the results for her saucepan, she should only throw in a teacupful of water. When the spinach is tender, drain off the water ; chop it on a board, add plenty of salt and pepper ; then squeeze all the remaining water out with the hand ; put it into a saucepan with a small piece of butter and a few tablespoonfuls of giavy 01 stock

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