Spinach in Consomme

Ingredients

• a great quantity of water
• a great deal of salt
• a good piece of butter
• a spoonful of flour
• a small bit of glaze
• a few spoonfuls of Spanish sauce
• a little nutmeg

Method

1. 1

   Wash the spinach thoroughly, ensuring no stalks or weeds remain.

2. 2

   Boil water in a large vessel, adding salt to preserve the green color.

3. 3

   Press the spinach down while boiling.

4. 4

   Once tender, drain and cool in cold water.

5. 5

   Squeeze dry, chop finely, and cook with butter.

6. 6

   Dredge with flour, moisten with consomme, and stew briskly.

7. 7

   Add glaze and season with Spanish sauce and nutmeg if desired.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1880. The excerpt below is the record exactly as published.

Spinach in Consomme. — Take par- ticular care when the spinach is picked that no stalks or weeds are left amongst it. The least oversight may cause the spinach to bo good for nothing, in spite of whatever trouble you may take in cooking it. It should bo washed several times in a great quantity of water. Then boil some water in a vessel large enough for the spinach to float with ease. Put a great deal of salt that it may preserve its green colour, and press it down frequently with a wooden spoon tliat it may be done equally. When it has boiled a few times, try whether it can be squeezed easily between your two fingers; then, without loss of time, put it into a colander to drain the hot water. Next put it into a great quantity of cold water to keep it green. When it is quite cold make it into balls, and squeeze it well till quite diy. Then spread it on the table with your knife to ascertain that no im- proper substance is left among it. Chop it very Lne ; put a good piece of butter into a stewpan, and lay the spinach o\'er the butter. Let it dry over a gentle fire, and then dredge it with a spoonful of flour. Moisten with a few spoonfuls of consomme, and let it stew briskly that it may not turn yellow. Make it rich with a small bit of glaze. If you intend to send it up as an entree with a ham or a tong-ue, &c., you must mix a few spoonfuls of Spanish sauce

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