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Lamb Cutlets and Spinach

Pick the stalks from two pounds of spinach and wash it in several waters. Let it drain, then put it into plenty of boiling water, in which about a table-spoonful of salt has been thrown, keep pressing it down with a wooden spoon, and let it boil very quickly. Drain and squeeze the water from it, and chop it very small. Put it into a saucepan with a little salt and pepper, one ounce of butter, and two table-spoonfuls or half a gill of thick cream or rich gravy. Stir it without ceasing over the fire with a wooden spoon until it is quite hot throughout, and the moisture is absorbed. Keep it hot until the cutlets are ready. These may be trimmed, egged, bread-crumbed, and broiled or fried in the usual way (see LAMB CHOPS, BROILED, and LAMB CHOPS, FRIED). Press the spinach into a mould, turn it on a hot dish, and place the cutlets round it in an upright position, one overlapping the other. Time, ten minutes to boil the spinach. Probable cost, cutlets, 1s. per pound; spinach, 2d. per pound. Sufficient, about two pounds of spinach will be required for half a dozen chops.