Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

from one to ten minutes to boil, according to how tender it is. Turn into a colander; press on it to force the water out, put on the paste-board and chop it fine. _Au jus._--When chopped, set the spinach on the fire in a saucepan with a little broth, two or three tablespoonfuls for a small measure; stir, add as much gravy, an ounce of butter, a teaspoonful of flour, salt, stir two minutes, and serve. _Au jus in Winter._--When prepared as above, put it away in a bowl in a cool place, for one day; then set it back on the fire in a pan, add a little butter and a little broth, stir and just warm it, when put away again; repeat this for four or five days in succession, and you certainly will have an excellent dish. Some hard-boiled eggs cut in four pieces, lengthwise, may be placed around the spinach when dished, also some _croutons_. Spinach is generally served on a flat dish, and scalloped all around with a knife. _With Sugar._--Proceed as for spinach _au jus_ in every particular, except that you put very little salt, and one or two teaspoonfuls of sugar, according to taste. Lady-fingers or pieces of sponge-cake may be placed all around the dish. _A la Crème._--Boil and chop the spinach as directed. Set it on the fire in a saucepan, stir till perfectly dry, but not burnt; add two ounces of butter, and stir again for five or six minutes; then add about two tablespoonfuls of cream to a small measure of spinach; stir again five minutes, take from the fire; add again one ounce of butter, stir two minutes, and serve with hard-boiled eggs or _croutons_, or both. Milk may be used instead of cream when the latter cannot be had, but it is inferior in taste. _With Anchovy._--Proceed as for the above, using a tablespoonful of essence of anchovy instead of cream. _Spinach au Beurre, or à l'anglaise._--Boil and chop the spinach as directed. Put it in a saucepan with butter; set on the fire, stir till the