Spinach with Gravy

Ingredients

• 3 lbs. of spinach
• 1 oz. of butter
• 1 oz. of flour
• half a pint more
• a pinch of salt

Method

1. 1

   Pick the leaves from the stalks and wash them well.

2. 2

   Boil in salted water for five minutes, then cool in cold water.

3. 3

   Press out moisture, chop small.

4. 4

   Mix butter and flour in a saucepan, add salt, stir for three minutes.

5. 5

   Add spinach, stir for five minutes.

6. 6

   Gradually add stock, stirring for another five minutes.

7. 7

   Stir in butter before serving hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 488. The excerpt below is the record exactly as published.

Spinach with Gravy. — Take 3 lbs. of spinach. Pick the leaves from the stalks and wash them well in several waters ; 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 preserve the color. Take it out of the water a little at a time, press the moisture thoroughly from it, spread it on a dish, pick out any stalks or straws that may have been left in it, and chop it small. Mix I oz. of butter smoothly in a saucepan with I oz. 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 thorough- ly blended with the vegetable add, a little at a time, half a pint more

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