Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 140

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Pick all the stalks off and wash the spinach very dean in several waters, have ready a large stewpan of boiling water, in which you have put a handful of salt, put in the spinach, and let it boil as quickly as possible about twenty minutes; when quite tender put it into a colander and press the water out until there is none remaining, then chop it very fine; put one pound of spinach into a stewpan with a quarter of a pound of butter, stir it with a wooden spoon over a moderate fire until the butter is melted; then add a little flour, eight tablespoonfuls of brown sauce (No. 1), half a teaspoonful of salt, half ditto of sugar, a little white pepper, and very small quantity of grated nutmeg; a little glaze may be added; finish with two ounces of fresh butter.