Spinach Salad. Recipe
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Instructions
- One-half peck spinach, one tablespoon of butter, half a teaspoon of salt, speck of pepper, cold tongue or lettuce, parsley, French dressing.
- Take the leaves from the spinach.
- Wash it in several waters, put it in a kettle without any water and cook from ten to twenty minutes, or until the spinach is tender.
- Drain and chop fine.
- Add the melted butter, salt and pepper.
- Press into moulds and chill.
- Serve on thin slices of cold tongue or on lettuce leaves, moisten with a French dressing, and garnish with parsley.
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