Spinach with Gravy
From Cassell's dictionary of cookery, 1892
Serves 7
Serves six to eight. Time: about an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1884. The excerpt below is the record exactly as published.
Spinach with Gravy. —Take three pounds of spinach. Pick the leaves from the stalks, and wash them well in se\eral Avaters, drain them, throw them into a saucepan with plenty of slightly-salted boiling water, and let them boil for five minutes. Press the spinach, and throw it into cold water for half an hour to presers'e the colour. Take it out of the water a little at a time, make it into small balls, press the moisture thoroughly from it, spreiid it on a dish, pick out any stalks or straws that may have been inadvertently left in it, and chop it small. Mix an ounce of butter smoothly in a saucepan with an ounce of flour, add a pinch of salt, and stir the mixture over the fire for three minutes. Put in the spinach, and stir it for five minutes. Pour in a quarter of a pint of stock, and when this is thoroughly blended with the vegetable add, a Uttle at a time, half a pint more: stir the spinach again for five minutes. Lift it from the fire, stir into it till dissolved an ounce of fresh butter, and serve very hot. Garnish tlie dish with triangular pieces of crumb of bread half an inch thick
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