Purée of Spinach is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish or accompaniment of spinach that are cooked until tender, pureed and finished with butter and meat glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Purée of Spinach.
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This is a classic recipe for a Victorian version of Purée of Spinach that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 112.—PURéE OF SPINACH
Wash clean and boil half a peck of spinach, and when well drained, pound this in a mortar, rub it through a wire sieve, and having placed the pulp in a small stewpan, finish it in the same manner as indicated for purée of peas.
Modern Redaction
Ingredients:
4l spinach leaves
1 1/2 tsp butter
1 tsp meat glaze, as made in the economy of second stocks or broth recipe
salt and freshly-ground black pepper, to taste
pinch of sugar
Method:
Wash the spinach, add to a pan with about 200ml water then bring to a boil and cook for about 6 minutes, or until the leaves have wilted. Drain the leaves then rub through a fine-mesehd sieve to purée.
Scrape the resultant purée into a small pan and stir in the butter and meat glaze. Season to taste with the salt, black pepper and sugar then allow to heat through and use as a garnish for cutlets, steaks or fish fillets.
