A very attractive dish can be made by combining spinach with toast, hard-cooked egg, and lemon in the manner shown in Fig. 4. This dish is known as spinach royal, and because of the additional ingredients it is nutritious as well as palatable.
(Sufficient to Serve Four)
- 1/2 pk. spinach
- 1/3 c. water
- 1-1/2 tsp. salt
- 3 Tb. bacon fat or butter
- 3 Tb. flour
- 1/8 tsp. pepper
- Triangular pieces of toast
- 2 hard-cooked eggs
- 1 lemon
Look the spinach over carefully and remove all roots and dead 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 1/2 cupful of the liquid. Melt the fat in a frying pan, stir the flour into it, brown to a golden brown, and then add the spinach, pepper, and remaining salt. Stir and cook until the flour has thickened and mixed well with the spinach. Turn out in a mound on a platter and place the pieces of toast around the spinach as shown. Slice the hard-cooked eggs, cut the lemon into any desirable shape, and use these to garnish the platter. In 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.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)