German Mode Of Cooking Spinach Recipe

Instructions

1. "Spinach," says the compiler of "German National Cookery," "requires to lie in water a little while, and to be several times rinsed in fresh water.
2. Put it into boiling water with salt; give it eight or ten minutes' gentle boiling uncovered.
3. If its earthy flavor is objected to, throw it into plenty of cold water when boiled enough, then drain, and press it dry; chop it fine.
4. Make butter hot, throw it into some grated bread crumbs, then add the spinach.
5. Or make a thick butter-sauce, and stir the spinach into this to get thoroughly hot.
6. Serve garnished with either cutlets, sausages, hard-boiled eggs sliced, and sippets of buttered toast, or poached eggs.
7. If the full flavor of the spinach is liked, simply wash it well, clear it of the large stems, and drain it.
8. Put a piece of butter in a saucepan, and when melted put in the spinach; cover, and as it shrinks put in more.
9. Let it cook in its own juice.
10. Sprinkle salt over as you put it in."