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Spinach The Best Mode Of Dressing

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Boil the spinach, squeeze the water from it completely, chop it a

little; then put it and a piece of butter in a stewpan with salt and a

very little nutmeg; turn it over a brisk fire to dry the remaining

water. Then add a little flour; mix it well, wet it with a little good

broth, and let it simmer for some time, turning it now and then to

prevent burning.



To dress it maigre, put cream instead of broth, and an onion with a

clove stuck in it, which you take out when you serve the spinach.

Garnish with fried bread. Observe that if you leave water in it, the

spinach cannot ever be good.











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