Stewed Spinage and Eggs

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Pick, and wash your Spinage very clean, put it into a Sauce-pan, with a little Salt, cover it close, shake the Pan often, when it is just tender, and whilst it is green, throw it into a Sieve to drain, lay it into your Dish. In the mean time have a Stew-pan of Water boiling, break as many Eggs into Cups as you would poach. When the Water boils, put in the Eggs, have an Egg-slice ready to take them out with, lay them on the Spinage, and garnish the Dish with Orange cut into Quarters, with melted Butter in a Cup.