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Spinach a L'Anglaise

Trim away the stale leaves and stalks, clean and wash carefully in three different waters three quarts of fresh and sound spinach. Have in quite a large saucepan one gallon boiling water with one tablespoon salt. When the water is thoroughly boiling plunge in the spinach. Cover the pan and allow to thoroughly boil for ten minutes. Lift it up with a skimmer. Lay on a sieve to drain well.

Lightly brown in a saucepan one ounce good butter, then add the well-drained spinach. Season with half teaspoon salt, two saltspoons white pepper, adding one teaspoon powdered sugar. Mix well with a fork occasionally while cooking for five minutes.