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Cream of Spinach

If there be any stale stalks or leaves from a quart of very fresh spinach remove them, otherwise use everything; thoroughly wash and plunge into two quarts of boiling water for five minutes, drain on a sieve, then chop very fine and place in a large saucepan with one ounce butter and cook on the range until all the moisture is evaporated. Sprinkle over two ounces flour, mix well with the wooden spoon, moisten with one quart white broth and one pint milk. Season with a level tablespoon slat, a saltspoon each cayenne and grated nutmeg. Mix well, and let boil for twenty-five minutes. Dilute two egg yolks with two gills cream, add to the soup with half ounce good butter and mix well while heating without boiling for five minutes. Strain the soup through a sieve into a basin, then through a cheesecloth into a soup tureen, and serve with bread croutons separately.