Spinach

• 2 lbs. spinach
• Grating of lemon peel
• 4 slices bacon

This spinach must be young. Cook spinach with no water except what drips from the leaves, and let it remain there steaming only until the leaves are well wilted. Fry bacon crisp, chop and add to spinach. Mix flour, sugar, cream, salt and pepper, grating of lemon peel and mace separately. Add this sauce to chopped spinach, beating it in well. Heat in oven and serve with croutons.