The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

spinach as before and put it into a stewpan, with a quarter of a pound of butter and a little pepper and salt; when quite hot add a tablespoonful of flour, mix well, moisten with half a pint of milk, boil a few minutes, and when ready to serve stir in a quarter of a pound of butter and a teaspoonful of powdered sugar, serve as before. No. 1091. _Endive au jus._ In France this vegetable (which is mostly used in England for salads) is as popular for entrées and entremets as spinach, its bitterness rendering it very wholesome. Procure twelve heads, pick off all the green leaves, wash each head in two or three waters, and boil them in salt and water till tender, then put them in a basin of cold water, press every one; cut off the roots and chop the remainder fine, but not quite so fine as spinach, put it in a stewpan, place over the fire, and stir until becoming rather dry; then add half a pint of good brown sauce, and a piece of veal glaze the size of a walnut, season with a little pepper, salt, sugar, and grated nutmeg, and dress in a croustade of bread, or within a border of croutons of fried bread, which you have stuck upright upon your dish with a stiffish paste made from whites of eggs and flour; put the dish in the oven till the paste is set, and if desired, serve poached eggs upon the top. No. 1092. _Sorrel._ Is more used as a sauce for entrées than as an entremet, the spring of the year is the only time it can be used for second course; pick and well wash a sufficient quantity of sorrel, drain and put it into a stewpan without any water, stir over the fire till it is melted, then lay it upon the back of a hair sieve, and with a wooden spoon rub it through into a dish; then put it into a stewpan with a quarter of a pound of butter and a spoonful of