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Spinach, French Mode of Dressing

INGREDIENTS for dish for 8 persons. -2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 oz. of butter, 1 teaspoonful of flour, 8 tablespoonfuls of good gravy; when liked, a very little grated nutmeg.

AVERAGE COST, 9d.

SPINACH-GREEN.

Pick, wash and boil the spinach, and when tender, drain and squeeze it perfectly dry from the water that hangs about it.

Chop it very fine, put the butter into a stewpan, and lay the spinach over that; stir it over a gentle fire, and dredge in the flour.

Add the gravy, and let it boil quickly for a few minutes, that it may not discolour.

When the flavour of SPINACH. nutmeg is liked, grate some to the spinach, and when thoroughly hot, and the gravy has dried away a little, Garnish the dish with sippets of toasted bread. serve.

TIME.-10 to 15 minutes to boil the spinach; 10 minutes to simmer in the gravy. SEASONABLE.

Spring spinach from March to July; winter spinach from October to February. - Note. Spinach dressed by the above recipe may be pressed into a hot mould; it should then be turned out quickly, and served immediately.