Spinach Omelet

Ingredients

• a large tablespoonful of flour
• four tablespoonfuls of cold milk
• two ounces of butter
• a seasoning of pepper
• a seasoning of salt
• grated nutmeg
• the yolks of four well-beaten eggs
• a quarter of a pound of spinach
• a quarter of a pound of beet
• half an ounce of parsley
• a quarter of an ounce of lemon-thyme
• a quarter of an ounce of leeks

Method

1. 1

   Mix flour with cold milk, add melted butter, seasonings, and egg yolks.

2. 2

   Shred spinach and other vegetables, mix into the batter.

3. 3

   Butter a pie-dish, whisk egg whites to a froth, fold into the mixture, and bake in a quick oven for twenty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1881. The excerpt below is the record exactly as published.

Spinach Omelet.— Beat a large table- spoonful of flour smoothly with four table- spoonfuls of cold milk; add two ounces of but- ter melted, a seasoning of pepper, salt, and grated nutmeg, and the yolks of four well- beaten eggs. Wash thoroughly ;ind afterwards shred finely a quarter of a poimd of spinach, a quarter of a pound of beet, half an ounce of parsley, a quarter of an ounce of lemon-thyme, and a quarter of an ounce of leeks. Mix the chopped vegetables together, and stir them into the soup. Butter a pie-dish tliickly just before the omelet is to be baked ; whisk the whites of the eggs to a firm froth, stir them into the preparation, turn it into a butter dish, and bake in a quick oven. Time to bake, twenty minutes. Probable cost, lOd. Suflicient for three or four persons. Spinach, Ox Tail Stewed with {see Ox Tail Stewed with Green Peas or Spinach). Spinach, Plainly Dressed.— Pick the leaves from the stalks, and wash the spinach in several waters to free it from sand and grit. Put it into a large saucepan with as much water only as will keep it from burning ; add a . small spoonful of salt, and turn it fi'equently till it is quite tender. Drain it on a colander, squeeze it dry, chop it small, and add pepper and salt. Put it when thus chopped again into the colander, place this over the fire upon a saucepan of boiling water with a small lump., of butter, and turn the vegetable about that the steam passing through the holes of the. colander maj' dry the vegetable. When hot and quite dry, ser^'e immediately. Sometimes fried sippets of bread are put round the spinach, or bread fried and cut into dice is sprinkled upon it. Time to boil the spinach, ten minutes or more, according to the age of the leaves. Probable cost, 3d. to 6d. per pound. Suflicient, two poimds for four or five persons. Spinach Pudding.— Take six good table- spoonfuls of spinach when boiled, pressed, and chopped (or, it may be, spinach dressed the pre- • vious day) ; add the same quantity of bread- crumbs soaked in milk and drained, a little salt, grated nutmeg, or mace, and four egf:^^ beaten up ; mix all well together ; butter a pud- ding-mould, and boil one hour and a half. Spinach pudding is eaten with melted butter or shrimp sauce. Spinach, Puree of, with Butter.— Pick the stalks from three pounds of spinach, and wash it in two or three waters. Lift it out of the water with the fingers that the sand- SPI (OiG) SPA may settle at the bottom, and put it into a saucepan with as much boiling water slightlj' salted as will keep it from burning. Keep it boiling till it is tender, and press it under the water occasionally with a wooden spoon. Drain it well ; carefully pick away any stalks or fibre that may still remain in it, and rub it through a coarae sieve. Put the pulp into a saucepan with a slice of fresh butter and a little pepper and salt, and stir it brisklj' over the fire till it is quite hot. Add a spoonful or two of sauce, and let it remain on the fire, stirring all the time, for five minutes. Serve very hot, and garnish with fried sippets, or pile it in the centre of a di.)h, and place lamb or mutton cutlets on end round it, the long bones inclining towards each other. Time to boil the spinach, ten to fifteen minutes. Probable cost, 3d. to 6d. per pound. Spinacli Sauce, for Boiled Fowls, &C. — Wash the spinach in two or three waters. Pick the leaves from the stalks, drain it, and stew it with as much water only as will keep it from burning. Squeeze the moisture from it, and l>eat it with a wooden spoon till smooth. Dissolve a slice of fi'esh butter in a sauceijan, put in the spinach, and stir it till it is quite hot and dry. Add pepper and salt and as much boiling milk as will make the sauce of the con- sistency of thick cream. Stir till smooth, and serve very hot. Time to boil the spinach, about ten minutes. Spinacli Soup. — Wash some freshly- gathered young spinach leaves. Shred finely as many as will fill a large basin, and put with them a lettuce, also finel}' shred, and two or three leaves of sorrel. Throw them into boiling water, and let them boil quickly for five or six minutes. Drain them, put them into plenty of cold water to preserve the colour, and squeeze the moisture from them. Dissolve two ounces of butter

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