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Classic
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page 57
4. Spinach. Spinach must be carefully picked over and rinsed 3 or 4 times in a
deep vessel in plenty of cold water. In order to retain its rich green color,
scald it for about 5 minutes in boiling water with some salt, leaving the kettle
uncovered, then put it into cold water at once, pour it onto a colander, press
well with skimmer and chop until very fine. Then melt some kidney suet or
butter, stir a little flour or some bread crumbs with it, put in the spinach,
adding nutmeg and some butter, and cook with frequent stirring until done,
putting in as much salt as may be found necessary, and, perhaps a small quantity
of meat broth or water.
Some people consider the taste of spinach as being rather insipid; for such it
should be seasoned by adding a trifle of chives, or onions fried in butter.
Spinach can be garnished in various ways; the simplest is to take bits of
toasted bread and medium soft boiled eggs, quartered. A richer method is to
first put on a border of baked crullers which have been formed in a thick mass,
by means of melted butter and cheese; then inside of the border cover with plain
fried eggs, each one surrounded by a ring of finely chopped cooked tongue. Serve
small roasted potatoes as a side dish.
Omelets, croquets, fricandeaus, small sausages, roast or smoked beef tongue,
kidney slices, crullers with a ham forcemeat or fried liver are all good side
dishes with spinach.
5. Spinach, Saxony Style. Cook the spinach in salt water with an onion, chop it
up with a boned anchovy very fine, brown some flour in melted butter, stir in as
much meat broth as is necessary, then cook the spinach until well done and
garnish with eggs.
6. Spinach, French Style. Cook the spinach as above directed and chop very fine.
Stir some butter to a froth, add the finely grated yolks of hard boiled eggs,
some nutmeg and salt, and stir all of this with the spinach on tho fire, until
it begins to boil.
Spinach prepared in this manner is greatly improved by the addition of a few
spoonfuls of dark meat broth. Fried sliced sweetbreads are served as a side
dish.
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