Spinach requires close examination and picking, as insects are
frequently found among it, and it is often gritty. Wash it through
three or four waters. Then drain it, and put it on in boiling
water. Ten minutes is generally sufficient time to boil spinach.
Be careful to remove the scum. When it is quite tender, take it
up, and drain and squeeze it well. Chop it fine, and put it into a
sauce-pan with a piece of butter and a little pepper and salt. Set
it on hot coals, and let it stew five minutes, stirring it all the
time.