When your spinach is well chopped put it into a stewpan with a quarter
of a pound of fresh butter, stir over the fire till quite hot, then add
a tablespoonful of flour; season with a little pepper, salt, sugar, and
grated nutmeg, mix well, then add half a pint of good stock, stir ten
minutes over the fire, add a quarter of a pound more butter, after
taking it from the fire; when melted pour it out upon your dish and
serve as before. The old system was to make a roux, which frequently
got rather overdone, and gave the spinach more the flavour of sauce,
thus destroying the aroma; but the flour, if added proportionably, gives
no flavour, and slightly thickens.