Home › The Principles of Cookery › Spinach, with Cream

Spinach, with Cream

Boil and drain two pounds of spinach in the usual way. Press it between two plates to free it thoroughly from moisture, and heat it in a clean saucepan with a little pepper and salt and a small lump of butter. When it is dry, add very gradually two table-spoonfuls of boiling cream, and simmer it gently for five minutes. Serve very hot. If liked, gravy may be substituted for the cream. Time to boil the spinach, ten to fifteen minutes. Probable cost, 3d. to 6d. per pound. Sufficient for three or four persons.