Photo: Chiara Conti
Ingredients
- a cup of milk
- two table-spoonfuls of but- ter
Directions
1
Wash carefully, put into salted boiling water with soda size of a pea.
2
When tender, drain in colander and chop fine.
3
For each quart of chopped spinach put two table-spoonfuls of but- ter and one of flour in frying-pan, and when this has cooked smooth, and before it has browned, add the spinach, stir in a cup of milk, and when thoroughly heated remove.
4
Arrange spinach in a mound on a hot dish, with slices of cold boiled egg on top.
By Huntington, Emily, 1841-1909 ·
Recipe sourced from
internet_archive