Spinach Sauce, for Boiled Fowls

Ingredients

• two or three waters
• a slice of fresh butter
• pepper
• salt
• boiling milk

Method

1. 1

   Wash spinach, pick leaves, and drain.

2. 2

   Stew with minimal water until dry, then beat smooth.

3. 3

   Stir in melted butter, season, and add boiling milk to achieve a thick cream consistency.

4. 4

   Serve hot.

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.

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

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