Heart to Hearth Cookery

To dress Spinage with Eggs

It is truly Spring when the garden has the new leaves of spinach, the hens are laying eggs and the cow has had her calf and with milk. This spinach receipt (recipe) combines all three.  The spinach is scalded for about a quarter of an Hour.  It is then drained, squeezed and minced fine.  (I used a rocker knife.)  Then a half a Pint of Cream, Salt, Pepper, a scraped Nutmeg and a quarter of a Pound of Butter  are added and the ingredients allowed to stew over the Fire for a quarter of an Hour.  To present this dish, which is suitable for a second Course, a French Roll is cut in Bits, of the length and Thickness of your Finger and then half a dozen poach’d Eggs are laid on top.