Bacon—Smoked—with Spinach, English Style

Cut from a side of smoked bacon some pieces weighing about a pound each; boil them in unsalted water. Clean some spinach, cook it in separate salted water, drain but do not chop. Put it into a sautoir with a piece of butter divided in small pats, and when prepared to serve place it in the center of a dish, remove the rind from the bacon, cut it in slices, and lay them overlapping one another on top of the spinach.