Spinach à l'Italienne

Ingredients

• three pounds of spinach
• about three quarts of boiling water
• half an ounce of salt
• two ounces of anchovy butter
• two ounces of Malaga raisins
• croustons fried in butter

Method

1. 1

   Wash spinach, boil in salted water for 6-7 minutes, then cool in cold water.

2. 2

   Squeeze out water, chop, and fry in a sauté pan with anchovy butter.

3. 3

   Add raisins, mix well, garnish with croutons, and serve.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 165. The excerpt below is the record exactly as published.

half an oimce of salt for each quart of water; boil for twelve or fifteen minutes according to size; and when done, which is ascertained by pressing with the fingers, take them out by the string and immerse at once in cold water ; then drain immediately, dish them up on a napkin, remove the string, and serve with Butter sauce (No. 216) in a sauce-boat apart. Note. — Asparagus should not be done too much ; in fact, 374 PRACTICAL HOUSEHOLD COOKERY. it ought to remain always firm to the touch, and should never he kept in water after heing cooked, as it then gets flahby and spongy, like all other boiled vegetables, which will be spoiled in the same way if allowed to remain in water after being cooked. 759. ASPARAGUS A LA HILANAISE. Scrape, tie, and boil the asparagus required as in Na 758 ; dish up on a napkin, and serve with a sauce-boat containing one ounce of grated parmesan cheese and two ounces of fresh butter, previously melted and well mixed together and seasoned with pepper. 760. ASPARAOUS WITH BROWN BUTTER. Prepare and cook as above the asparagus ; drain and dish up on a napkin, and serve with some brown butter (No. 164) previously made for that purpose in a sauce-boat apait. 76L ASPARAGUS WITH OIL AND VINEGAR. Trim and boil the asparagus as described in the fore- going, and after having dipped it in cold water and drained, ' let it get quite cold (if laid on the ice with a cloth all the better). When ready dish up in the usual way, and serve with oil, vinegar, salt, and pepper, in a sauce-boat, all well mixed together to taste. Note, — The above style of serving asparagus is the most usual on the Continent. 762. SPINACH A LITALIENNE. Pick off the stalks of three pounds of spinach, wash well ill two waters, drain upon a sieve or colander, and put it ill about three quarts of boiling water with half an ounce PRACTICAL HOUSEHOLD COOKERY. 375 of salt, and boil for six or seven minutes ; then turn the spinach upon the sieve or colander and immerse in plenty of culd water till quite cold (otherwise it will assume a yellow tinge). Afterwards squeeze the water out, spread the spinach on the chopping-board, and chop slightly with u knife ; then fry in a saut^-pan with two ounces of anchovy butter till done, adding meanwhile two ounces of Malaga raisins (previously washed in lukewarm water), when well mixed together over the fire, dish up, garnish with croCLtons fried in butter

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