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Spinach for Garnishing

Wash and cook a half peck of spinach as directed in the preceding recipe. Sprinkle with salt while cooking and boil five minutes. Then throw into a pan of cold water. This preserves the color. Drain, press out the water and chop as fine as possible. Put in a saucepan with one tablespoonful of butter, sprinkle over a tablespoonful of flour. Stir five minutes. Add a half teaspoonful of salt and half a pint of stock. Stir until boiling, add a grating of nutmeg. Take from the fire and stir in two tablespoonfuls of extra butter, and serve as a garnish for spiced beef, beef à la mode or fricandeau of veal.