salt, 1 oz. of butter, pepper to taste.
[Illustration: SPINACH GARNISHED WITH CROÛTONS.]
_Mode_.--Pick the spinach carefully, and see that no stalks or weeds are
left amongst it; wash it in several waters, and, to prevent it being
gritty, act in the following manner:--Have ready two large pans or tubs
filled with water; put the spinach into one of these, and thoroughly
wash it; then, _with the hands_, take out the spinach, and put it into
the _other tub_ of water (by this means all the grit will be left at the
bottom of the tub); wash it again, and, should it not be perfectly free
from dirt, repeat the process. Put it into a very large saucepan, with
about 1/2 pint of water, just sufficient to keep the spinach from
burning, and the above proportion of salt. Press it down frequently with
a wooden spoon, that it may be done equally; and when it has boiled for
rather more than 10 minutes, or until it is perfectly tender, drain it
in a colander, squeeze it quite dry, and chop it finely. Put the spinach
into a clean stewpan, with the butter and a seasoning of pepper; stir
the whole over the fire until quite hot; then put it on a hot dish, and
garnish with sippets of toasted bread.
_Time_.--10 to 15 minutes to boil the spinach, 5 minutes to warm with
the butter.
_Average cost_ for the above quantity, 8d.
_Sufficient_ for 5 or 6 persons.
_Seasonable_.--Spring spinach from March to July; winter spinach from
November to March.
_Note_.--Grated nutmeg, pounded mace, or lemon-juice may also be added
to enrich the flavour; and poached eggs are also frequently served with
spinach: they should be placed on the top of it, and it should be
garnished with sippets of toasted bread.--See coloured plate U.
VARIETIES OF SPINACH.--These comprise the Strawberry spinach,
which, under that name, was wont to be grown in our
flower-gardens; the Good King Harry, the Garden Oracle, the
Prickly, and the Round, are the varieties commonly used. The
Oracle is a hardy sort, much esteemed in France, and is a native
of Tartary, introduced in 1548. The common spinach has its
leaves round, and is softer and more succulent than any of the
Brassica tribe.
SPINACH DRESSED WITH CREAM, a la Francaise.