Boil the spinach as above, and drain and press it, but do not chop
it. Have ready some eggs poached as follows. Boil in a sauce-pan,
and skim some clear spring water, adding to it a table-spoonful of
vinegar. Break the eggs separately, and having taken the sauce-pan
off the fire, slip the eggs one at a time into it with as much
dexterity as you can. Let the sauce-pan stand by the side of the
fire till the white is set, and then put it over the fire for two
minutes. The yolk should be thinly covered by the white. Take them
up with an egg slice, and having trimmed the edges of the whites,
lay the eggs on the top of the spinach, which should firstly
seasoned with pepper and salt and a little butter, and must be
sent to table hot.