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Vegetables, Stew Of

Take two pounds of spinach; pick it, wash it in several waters to free it from grit, and mix with it a large handful of parsley picked and chopped small, and two moderate-sized onions, also minced. Put the spinach, etc., into a stewpan, sprinkle a little pepper and salt over it, and add about half a pint of nicely-flavoured stock thickened with flour and butter. Cover the pan closely, and let its contents simmer gently till tender. Chop them small, again heat them over the fire, and serve with broiled ham.