Spinach Royal
4.55lt (8 pints) Spinach
80ml (3floz) Water
Triangular pieces of toast
2 Hard-Boiled Eggs
3 tbsp Bacon Fat or Butter
3 tbsp Flour
1 Lemon
1½ tsp Salt
Pepper, to taste
Carefully and remove all roots and dead spinach leaves.
Cut the stalks apart and wash them thoroughly several times in fresh, clean water to remove the sand and dirt, lifting the spinach out of the water each time instead of pouring the water off.
Put the spinach into a saucepan with the water.
Stir frequently until the spinach is wilted and there is sufficient water to boil it.
Add 1 teaspoonful of the salt and cook until the leaves are very tender, or for about 15 or 20 minutes.
Drain off all but about 115ml (4floz) of the liquid.
Melt the fat in a frying pan, stir in the flour, cook to a golden brown and then add the spinach, pepper and remaining salt.
Stir and cook until the flour has thickened and is well mixed with the spinach.
Turn out in a mound on a platter and place the pieces of toast around the spinach decoratively.
Slice the hard-boiled eggs, cut the lemon into any desirable shape and use to garnish the platter.
When serving this dish, put a spoonful of spinach on a piece of toast and serve a slice or two of egg and lemon with each portion.
Serves: 4
Note: Many older recipes use measurement by volume.
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