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Victor Spinach

(Vaughan’s Vegetable Cook Book)

Carefully wash the spinach, scald it in boiling salted water, then pour

cold water over it, drain and chop fine. Stew an onion in butter until

it is soft, add the spinach, sprinkle flour over it and cook for ten

minutes stirring constantly, add salt, pepper, a little grated nutmeg,

and cover with meat stock or gravy. Boil a few minutes and when done,

add a little sour cream.

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