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Spinach, Martha

Trim off the stalks of three quarts of fresh spinach, discarding the stale leaves if any. Thoroughly wash and rapidly drain, plunge them in a gallon of boiling water with a tablespoon salt and boil for ten minutes. Take them up with a skimmer, drain on a sieve, press out all the water, and chop very finely, then place them in a saucepan. Cut three slices of sandwich bread in one-third-inch square pieces and place on a plate, pour over them a tablespoon of vinegar, then brown them in a small frying pan with a tablespoon melted butter to a good golden colour and add them to the spinach, with two hard-boiled eggs cut into eight pieces each, half an ounce butter, a half teaspoon salt, half teaspoon sugar, one saltspoon grated nutmeg and a half gill cream. Mix well with a wooden spoon and cook for ten minutes, lightly mixing once in a while, dress on a vegetable dish and serve.