t, and serve it up very hot, with
fried bread sippets of triangular shape round the dish.

_Spinach, to stew._

Pick the spinach very carefully; put it into a pan of water; boil it in
a large vessel with a good deal of salt to preserve the green colour,
and press it down frequently that it may be done equally. When boiled
enough to squeeze easily, drain it from the water, and throw it into
cold water. When quite cold, make it into balls, and squeeze it well.
Then spread it on a table and chop it very fine; put a good piece of
butter in a stewpan, and lay the spinach over the butter. Let it dry
over a slow fire, and add a little flour; moisten with half a pint of
beef jelly and a very little warm water: add a little cayenne pepper.
This spinach should be very like thick melted butter, and as fine and
smooth as possible.

_Another way._

Take some fine spinach, pick and wash it extremely clean. When well
boiled, put it into cold water, and squeeze it in a cloth very dry; chop
it very small; put it in a stewpan with a piece of butter and half a
pint of good cream; stir it well over the fire, that it may not oil; and
put in a little more cream just as you are going to dish it.

_Sweetbreads, ragout of._

Wash your sweetbreads; put them into boiling water, and, after blanching
them, throw them into cold water; dry them with a linen cloth; and put
them in a saucepan over the fire with salt, pepper, melted bacon, and a
faggot of sweet-herbs. Shake them together, and put some good gravy to
moisten them; simmer over the fire, and thicken to your liking.

_Another._

Take sweetbreads and lamb's fry, and parboil them, cutting them into
slices, and cocks'-combs sliced and blanched, and season them with
pepper and salt, and other spices; fry them in a little lard; drain and
toss them in good gravy, with two shalots, a bunch of sweet-herbs,
mushrooms, and truffles. Thicken it with a glass of claret; garnish with
red beet root.

_Savoury Toasts, to relish Wine._

Cut six or seven pieces of bread about the size of two fingers, and fry
them in butter till they are of a good colour; cut as many slices of ham
of the same size, and put them into a stewpan over a slow fire, for an
hour; when they are done take them out, and stir into the stewpan a
little flour; when of a good colour moisten it with some broth, without
salt; then skim off the fat, and strain the sauce through a sieve. Dish
the ham upon the fried bread,