Spinach Fried
Put two or three bunches of spinach into an earthen pot with a finely chopped up shallot, and two ounces of butter, and mix well. When cooked, take off the fire, chop up very fine, add one egg, one ounce of grated cheese, a pinch of allspice, and roll up into balls or croquets; sprinkle with flour, and fry over a quick fire. Serve very hot garnished with fried parsley. (N.B.—Any vegetable, cardoon, cauliflower, etc., which is left over, can be fried in this way.)