Purée of Spinach

Purée d’Epinards


Take two pounds of fresh spinach, pick the stalks off and well wash it, then put it in a saucepan and cover with cold water; add a good pinch of salt and a tiny piece of soda; bring to the boil quickly, keeping it pressed down under the water with a spoon; when it boils strain into a cullender or a sieve; rinse with cold water, then press it and rub through a coarse wire sieve, or chop it very fine; when passed put it in a clean stewpan with two ounces of butter, a tiny dust of pepper, salt, and sugar, and one tablespoonful of flour that has been passed through a sieve; mix up well together, then add two good tablespoonfuls of cream or good gravy; stir till it boils, then use.