This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
Pick over the spinach, carefully removing all wilted leaves. Cut off the roots and the coarse fibre of the leaves which require longer cooking than the remainder of the leaves, toss into cold water, and wash through several waters, taking care to agitate it considerably each time in order to free it from sand. Put to cook in boiling water and let boil five minutes. Drain, add salt and allow it to finish cooking in the liquid which remains on the leaves. Let cook until tender, which will require about twenty-five minutes. Drain off the excess moisture, if any. Add butter, one tablespoon-ful to a pint of the cooked spinach. Serve with slices of lemon, and if desired, hard boiled egg yolks.
1/4 cup flour.
1 cup cooked spinach.
2 tablespoons butter 1/2 teaspoon salt 2/3 cup hot milk.
Rub the flour, salt, and butter together until smooth, then add, slowly at first, the hot milk, stirring continually that no lumps occur. Rub the spinach through a colander and add to the white sauce. Beat the egg yolks until light and creamy, add to the mixture, and fold in the stiffly beaten whites. Turn into a buttered baking dish, and bake in a slow oven fifteen to twenty minutes. Serve immediately.
This is a vegetable quite similar to spinach. Prepare and cook the same as for Boiled Spinach.
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