Greening
This is nearly always produced by means of spinach. Either a handful of spinach is boiled in the soup; or as much as may be needed is passed through a sieve, or brayed in a mortar.
Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.
This is nearly always produced by means of spinach. Either a handful of spinach is boiled in the soup; or as much as may be needed is passed through a sieve, or brayed in a mortar.