Cream of Spinach Soup

• ½ Peck or Four Pints of Spinach
• 8 Tablespoonfuls of Butter
• 2

Wash and boil one-half peck, or four pints of Spinach; this quantity will measure one pint when cooked, chopped and pounded into a fine paste. Then put it into a stewpan with four ounces of fresh butter, the grated nutmeg and a teaspoonful of salt. Let it cook for ten minutes, stirring constantly. Add to this two quarts of oyster liquor (on other than fast days Consomme may be used, or g