Spinach

Ingredients

• about three pounds of spinach
• two ounces of butter
• a tablespoonful or two of good gravy
• pepper to taste
• salt to taste

Method

1. 1

   Pick and wash the spinach, then cook it in a saucepan without water for fifteen minutes.

2. 2

   Drain, squeeze out water, and pass through a sieve.

3. 3

   Return to a saucepan with melted butter, season, stir well, and add gravy.

4. 4

   Simmer for about twenty minutes, stirring occasionally.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 25. The excerpt below is the record exactly as published.

spinach, cooked as follows, in the centre : Pick and well wash about three pounds of spinach, and put it in a saucepan on the fire without any water to cook for fifteen minutes. When done, drain it in a colander, squeeze out every drop of water, and pass the spinach through a hair sieve. Return it then to an enamelled saucepan, in which two ounces of butter have been melted, and season with pepper and salt to taste. Stir well, and having added a tablespoonful or two of good gravy

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