Home › S › Spinach - Green (for Colouring various Dishes)

Spinach - Green (for Colouring various Dishes)

INGREDIENTS.- 2 handfuls of spinach.

Pick and wash the spinach tree from dirt, and pound the leaves in a mortar to extract the juice; then press it through a hair sieve, and put the juice into a small stewpan or jar. Place this in a bain marie, or saucepan of boiling water, and let it set.

Watch it closely, as it should not boil; and as soon as it is done, lay it in a sieve, so that all the water may drain from it, and the green will then be ready for colouring.

If made according to this recipe, the spinach-green will be found far superior to that boiled in the ordinary way.

Spinach Pudding. (Italian Recipe.) -INGREDIENTS for dish for 6 persons.-2 lbs. of spinach, 6 oz. of veal forcemeat, 1/24 pint of Béchamel, 1/4 pint of stock, 2 oz. of butter, 3 eggs, 2 potatoes, 1 turnip, 1 carrot, pepper and salt. AVERAGE COST, 2s.

Having washed the spinach thoroughly, boil, drain, chop and set it to cool, after which put it in a saucepan with the stock, sauce and butter, and simmer for 5 minutes.

When again cool, add the forcemeat, the yolks of eggs and a seasoning of salt and pepper, then put it into a mould and cook SPONGE CAKE. for hour in a bain marie. The vegetables must meanwhile be boiled, cut into SPINACH PUDDING. shapes and glazed, and with these the pudding, when turned out, should be garnished.

TIME.-Altogether, to cook about hour.

SEASONABLE from November to July.

Spinach Soup. (French Recipe.) -INGREDIENTS for soup for 8 persons. -As much spinach as, when boiled, will half fill a vegetable dish, 2 quarts of very clear medium stock. AVERAGE COST, 1s. 6d.

Make the cooked spinach into balls the size of an egg, and slip them into the souptureen. This is a very elegant soup, the green of the spinach forming a pretty contrast to the brown gravy.

TIME.-1 hour.

SEASONABLE from October to June.