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Pepper and Salt (Pick all the stalks off)

Pick all the stalks off the spinach, wash it well in several waters, and put it into a stewpan with the drops of water that hang to the leaves; let it boil till thoroughly tender, then rub it through a wire sieve. Put it back in the stewpan with two ounces of butter, half a gill of cream, and a little pepper and salt; mix well till it is thoroughly hot, then serve with croûtons round it.