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Spinach Salad

One-half peck spinach, one tablespoonful of butter, half a teaspoonful of salt, speck of pepper, cold tongue or lettuce, parsley, French dressing. Take the leaves from the spinach. Wash it in several waters, put it in a kettle without any water and cook from ten to twenty minutes, or until the spinach is tender. Drain and chop fine. Add the melted butter, salt and pepper. Press into moulds and chill. Serve on thin slices of cold tongue or on lettuce leaves, moisten with a French dressing, and garnish with parsley.