[Illustration]
Having washed it thoroughly, put it into just enough salted boiling
water to cover it. When it is tender, squeeze out all the water, and
press it through a colander; then _sauté_ it a few minutes, with a
little butter, pepper, and salt. Serve with sliced, hard-boiled eggs on
top; or, if it is used as a garnish for lamb, add a little lemon-juice
and a spoonful of stock. Or, it is nice served as a course by itself,
arranged on a platter as follows:
Put a circle of thin slices of buttered toast (one slice for each person
at table) around the dish, and on each slice put a cupful of spinach,
neatly smoothed in shape. Press the half of a hard-boiled egg into the
top of each pile of spinach, leaving the cut part of the egg uppermost.