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Spinach With Cream

Pick the stalks from the spinach; wash well, and boil well in a stewpan with a little salt; boil until very tender; season with nutmeg and two ounces of fresh butter; stir it over a fire until quite warm, then add a gill of cream, two pats of butter and a dessertspoonful of pounded sugar; work the whole over the fire, and dish up the spinach, putting it in the center of dish. Garnish with croutons, and serve.

Sorrel may be treated as spinach, above.