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📝 Description
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80
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🥘 Ingredients
2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 oz. of butter, 1 teaspoonful of flour, 8 tablespoonfuls of good gravy; when liked, a very little grated nutmeg.
👨🍳 Method
Pick, wash, and boil the spinach, as in recipe No. 1155, and when quite tender, drain and squeeze it perfectly dry from the water that hangs about it. Chop it very fine, put the butter into a stewpan, and lay the spinach over that; stir it over a gentle fire, and dredge in the flour. Add the gravy, and let it boil _quickly_ for a few minutes, that it may not discolour. When the flavour of nutmeg is liked, grate some to the spinach, and when thoroughly hot, and the gravy has dried away a little, serve. Garnish the dish with sippets of toasted bread.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage spinach dish expecting something stodgy, but was pleasantly surprised. The spinach itself was tender and vibrant, a testament to the power of proper draining and chopping. The real delight came from the gravy—it reduced beautifully, coating the spinach in a rich, velvety sauce that made every bite comforting. I found the nutmeg to be a lovely, subtle touch, adding warmth without overpowering the spinach's natural flavour. This recipe is perfect for a weeknight cook seeking a bit of old-fashioned comfort. The process is simple enough to be a weekday dinner, yet the result feels special. I served it with some crusty bread for dipping in the gravy, and it was a hit. If you're after a quick, hearty dish that's a step above the usual, give this a whirl. Just be sure to have good gravy on hand—it makes all the difference.
