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Omelette with Spinach

Remove stalks and stale leaves from a pint fresh spinach, thoroughly wash and drain, plunge into a pint water with half teaspoon salt and boil for ten minutes. Drain on a sieve, press out all the water with the hands, and chop up exceedingly fine. Place in a small saucepan with half ounce butter, half a gill cream, two saltspoons salt, half a teaspoon sugar and a saltspoon white pepper; stir well while heating for two minutes.

Prepare a plain omelette and just before folding up spread over a third of the quantity of the spinach; fold up, turn the omelette upon a hot dish, arrange the rest of the spinach at both ends of the dish, and serve.