943 | Spinach, with Gravy.
—When the spinach is blanched and well drained (No. 939), put it in a saucepan with half a cupful of veal-stock (either the reduced gravy of a fricandeau, or a glaze), cook for ten minutes, and when ready to serve, add a good ounce of butter; melt well together, and serve with six pieces of fried bread.