No. 2823
Spinach, English Style
Epinards a l'Anglaise
Pick and wash the spinach in several waters; blanch it in an untinned copper vessel with boiling, salted water; drain well and cut it up without chopping; now put it into a saucepan on the fire, season with salt and pour it into a vegetable dish, cover with small bits of fresh butter, set on the cover and serve very hot.