Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 104

Put two handfuls of very green and fresh spinach in a mortar and pound it well. Then put it in a saucepan, set on a rather slow fire, and when on the point of boiling take it off, pass it through a sieve and use. It may be kept for some time with a little sugar.