Spinach ‘Alla Crema’
Wash half a peck of spinach in several waters to get the grit out, and put it into a covered earthen pan on a brisk fire. Stir now and then to prevent its burning, and after fifteen minutes put in one tablespoonful of salt. Cook five minutes more, then drain, and when dry chop it up very fine. Mix one and a half tablespoonfuls of fresh butter, and one of flour, in an earthen pot, and when half-cooked add the spinach and a little salt and pepper. Cook for five minutes, pour in half a cupful of good cream, and cook five minutes more, stirring constantly to prevent burning. Serve with croûtons (fried bread), or hard boiled eggs sliced.