oz. of butter, 1 teaspoonful of flour, 8 tablespoonfuls of good gravy;
when liked, a very little grated nutmeg.
_Mode_.--Pick, wash, and boil the spinach, as in recipe No. 1155, and
when quite tender, drain and squeeze it perfectly dry from the water
that hangs about it. Chop it very fine, put the butter into a stewpan,
and lay the spinach over that; stir it over a gentle fire, and dredge in
the flour. Add the gravy, and let it boil _quickly_ for a few minutes,
that it may not discolour. When the flavour of nutmeg is liked, grate
some to the spinach, and when thoroughly hot, and the gravy has dried
away a little, serve. Garnish the dish with sippets of toasted bread.
_Time_.--10 to 15 minutes to boil the spinach; 10 minutes to simmer in
the gravy.
_Average cost_ for the above quantity, 8d.
_Sufficient_ for 5 or 6 persons.
_Seasonable_.--Spring spinach from March to July; winter spinach from
October to February.
_Note_.--For an entremets or second-course dish, spinach, dressed by the
above recipe may be pressed into a hot mould; it should then be turned
out quickly, and served very hot.
BAKED TOMATOES.
(_Excellent_.)