Page:Mrs Beeton's Book of Household Management.djvu/977

Rh of the pan. Boil uncovered from 15 to 25 minutes, occasionally pressing it down, and turning it over with a wooden spoon. When done, rub it through a fine sieve; put it into a stewpan with the butter, season well with pepper, sprinkle in the flour, and stir over the fire for 5 or 6 minutes. Serve on a hot dish garnished with croûtons of fried or toasted bread, or fleurons of puff-paste.

Time.—From 20 to 30 minutes. Average Cost, from 2d. per lb. Sufficient for 4 or 5 persons. Seasonable, spring spinach from March to July; winter spinach from November to March.

Ingredients.—4 lbs. of spinach, 4 tablespoonfuls of brown gravy, 1 tablespoonful of flour, salt and pepper.

Method.—Prepare and cook the spinach as in the preceding recipe. Rub it through a fine sieve, put it into a stewpan with the butter, gravy, and a little pepper, sprinkle in the flour, and stir over the fire until the puréeacquires a thick creamy consistency. The spinach may be piled on croûtons of fried bread, and garnished with leaves, or other small designs of puff-paste, or white of egg.

Time.—From 20 to 30 minutes. Average Cost, from 2d. per lb. Sufficient for 4 to 5 persons. Seasonable from November to July.

This recipe differs from the preceding one, Epinards au Jus, only in having 4 tablespoonfuls of cream substituted for the brown gravy.

Ingredients.—2 or 3 lb. of spinach purée, 6 poached eggs, fleurons of puff-paste, croûtons of fried bread.

Method.—Prepare the purée according to directions given in any