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Spinach A l’Anglaise
From Modern cookery, in all its branches, 1884
Serves 3
A perforated tin shape is ideal for moulding; if not available, use a buttered earthenware dish.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 290. The excerpt below is the record exactly as published.
SPINACH A l’aNGLAISE. (ENTREMETS.) (Or, English fashion ) Boil the spinach as already directed, and after it has been well squeezed and chopped, stir it over a moderate fire until it is very dry ; moisten it with as much thick rich gravy as will flavour it well, and '■urn and stew it quite fast until it is again very dry ; then press it into a hot mould of handsome form, turn it into a dish and serve it quickly. Two or three ounces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.