1 pint of white second stock
1 pint of milk
2 lb of spinach
1 oz. of butter or good fat
1 1 / 2 oz. of flour,
pepper and salt
Wash the spinach, remove the stalks and put it into a saucepan with just sufficient
water to cover the bottom of the pan to prevent it burning.
When tender, drain and rub through a hair sieve.
Melt the butter or fat in a stewpan, sprinkle in the flour.
Cook for a few minutes then add the puree of spinach and the stock, a little at a time.
Boil, add the milk, simmer a few minutes, season to taste and serve .
Cooking Time about 1 hour
