Pick all the stalks off and wash the spinach very dean in several
waters, have ready a large stewpan of boiling water, in which you have
put a handful of salt, put in the spinach, and let it boil as quickly as
possible about twenty minutes; when quite tender put it into a colander
and press the water out until there is none remaining, then chop it very
fine; put one pound of spinach into a stewpan with a quarter of a pound
of butter, stir it with a wooden spoon over a moderate fire until the
butter is melted; then add a little flour, eight tablespoonfuls of brown
sauce (No. 1), half a teaspoonful of salt, half ditto of sugar, a little
white pepper, and very small quantity of grated nutmeg; a little glaze
may be added; finish with two ounces of fresh butter.