Spinach à la Crème

Ingredients

• one gill of cream
• a little meat glaze
• Season

Method

1. 1

   Prepare the spinach by cleansing in plenty of water, and pick the leaves from the long stems.

2. 2

   Cook in boiling salted water until tender, strain, and press in a cloth to free from all water, and pass through a sieve.

3. 3

   Place in a stewpan over the fire, and work in cream and meat glaze.

4. 4

   Season, and serve.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 71. The excerpt below is the record exactly as published.

season with salt and pepper ; cover ; and place in a hot oven for another hour. When ready for serving, take out the onions. This dish can be served with any kind of roast or braised meat, poultry or game. % BEETROOTS SAUTEES mAKE some clove-shaped pieces of cooked beet- root and toss them in butter. Season ; dish up, and serve with a rich gravy or thin tomato sauce. p 221 THE DUDLEY RECIPES BEETROOTS IN OIL fTlAKE some thick slices of cooked beetroot and fry slightly in sweet oil ; flavour with chopped onion also fried slightly, and finish in a red wine sauce. ‘S CAULIFLOWER GRATIN nnHOROUGHLY clean a cauliflower and boil it ; drain it free of all water. Place in a frying-pan about one ounce of butter and a large tablespoonful of breadcrumbs. Stir over fire until a light brown colour, add pepper, salt and a squeeze of lemon juice, and pour quickly over the cauliflower, which should be served very hot. SPINACHE A LA CREME PREPARE the spinach by well cleansing in plenty of water, and pick the leaves from the long stems. Cook in boiling water which has been salted. When tender, strain and press in a cloth to free from all water, and pass through a sieve. Place in a stewpan over the fire, and work in one gill of cream and a little meat glaze

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