Page:Art of Cookery 1774 edition.djvu/232

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STEW two quarts of shrimps in a pint of wine, with nutmeg, beat up eight eggs, with a little white wine and half a pound of butter, shaking the sauce-pan one way all the time over the fire till they are thick enough, lay toasted sippets round the dish, and pour them over it, so serve them up.

PICK and wash your spinach well, put it into a sauce-pan with a little salt. Cover it close, and let it stew till it is just tender; then throw into a sieve, drain all the liquor out, and chop it small, as much as the quantity of a French roll, add half a pint of cream to it, season with salt, pepper, and grated nutmeg, put in a quarter of a pound of butter, and set it a stewing over the fire a quarter of an hour, stirring often. Cut a French roll into long pieces, about as thick as your finger, fry them, poach six eggs, lay them round on the spinach, stick the pieces of roll in and about the eggs. Serve it up either for a supper, or side-dish at a second course.

PICK and wash your spinach very clean, put it into a sauce-pan, with a little salt; cover it close, shake the pan often, when it is just tender, and whilst it is green, throw it into a sieve to drain, lay it into your dish. In the mean time have a stew-pan of water boiling, break as many eggs into cups as you would poach. When the water boils, put in the eggs, have an egg slice ready to take them out with, lay them on the spinach, and garnish the dish with orange cut into quarters, with melted butter in a cup.

HAVE a tin-box, or any other thing that shuts very close, put in your spinach, cover it so close as no water can get in, and put it into water, or a pot of liquor, or any thing you are boiling. It will take about an hour, if the pot or copper boils. In the same manner you may boil peas without water.