Home › The Principles of Cookery › Eggs and Spinach

Eggs and Spinach

Prepare some spinach by washing it very carefully, and then boiling till tender. Put it into cold water to keep the colour good, and when quite cold, press the water out of it, a little at a time, in a towel. Chop it very fine, and put it into a stewpan with a lump of butter and some rich gravy. Boil it quickly in this, and add pepper, salt, and nutmeg. Or it may be stewed with cream and a little sugar, which is a very delicate method. Poach six eggs, and trim them neatly. Serve them upon the spinach. Time, ten to fifteen minutes to boil; five minutes to stew. Probable cost, 4d. per pound. Sufficient for three persons.