The Book of Household Management by Mrs. Beeton

salt, 1 oz. of butter, pepper to taste. [Illustration: SPINACH GARNISHED WITH CROÛTONS.] _Mode_.--Pick the spinach carefully, and see that no stalks or weeds are left amongst it; wash it in several waters, and, to prevent it being gritty, act in the following manner:--Have ready two large pans or tubs filled with water; put the spinach into one of these, and thoroughly wash it; then, _with the hands_, take out the spinach, and put it into the _other tub_ of water (by this means all the grit will be left at the bottom of the tub); wash it again, and, should it not be perfectly free from dirt, repeat the process. Put it into a very large saucepan, with about 1/2 pint of water, just sufficient to keep the spinach from burning, and the above proportion of salt. Press it down frequently with a wooden spoon, that it may be done equally; and when it has boiled for rather more than 10 minutes, or until it is perfectly tender, drain it in a colander, squeeze it quite dry, and chop it finely. Put the spinach into a clean stewpan, with the butter and a seasoning of pepper; stir the whole over the fire until quite hot; then put it on a hot dish, and garnish with sippets of toasted bread. _Time_.--10 to 15 minutes to boil the spinach, 5 minutes to warm with the butter. _Average cost_ for the above quantity, 8d. _Sufficient_ for 5 or 6 persons. _Seasonable_.--Spring spinach from March to July; winter spinach from November to March. _Note_.--Grated nutmeg, pounded mace, or lemon-juice may also be added to enrich the flavour; and poached eggs are also frequently served with spinach: they should be placed on the top of it, and it should be garnished with sippets of toasted bread.--See coloured plate U. VARIETIES OF SPINACH.--These comprise the Strawberry spinach, which, under that name, was wont to be grown in our flower-gardens; the Good King Harry, the Garden Oracle, the Prickly, and the Round, are the varieties commonly used. The Oracle is a hardy sort, much esteemed in France, and is a native of Tartary, introduced in 1548. The common spinach has its leaves round, and is softer and more succulent than any of the Brassica tribe. SPINACH DRESSED WITH CREAM, a la Francaise.