MOLDED SPINACH
| Rid the leaves of all stems; put the former into a saucepan with a tight top, without water, and set in a kettle of boiling water. Cook thus for half an hour, or until the leaves are very soft. Turn into a colander, press and drain; chop fine, season with salt, pepper, a good sponful of butter, a half teaspoonful of sugar, juice of half a lemon and a pinch of nutmeg. Put over the fire in a saucepan, and stir briskly for three minutes. Mold in eggcups; serve one hillock upon each round of toast laid in a flat dish, and cap with a slice of hardboiled egg. |