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Bacon and Spinach

Line a pudding-dish with thin slices of raw bacon trimmed to one size and arranged symmetrically. Take boiled spinach ready chopped for the table, and season with butter, salt and pepper, also some boiled carrots, turnips and boiled onions. Whip up the yolk of an egg, with pepper and salt, and mix the carrots and turnips with the egg and seasoning. Arrange the squares of vegetables alternately amongst the slices of bacon, and place in a saucepan partially filled with boiling water, but not deep enough to boil over, and steam for an hour. Turn out on a flat dish and serve with a rich brown gravy.