Spinach Pudding Recipe

Make a sauce of one ounce and a half of butter, one ounce of flour, a

scant half cup of rich milk, half a teaspoonful of sugar, a grating of

nutmeg, if liked, and salt and pepper to taste. When this comes to a

boil, add an even cupful of spinach that has been cooked and finely

chopped, and from which the water has been well pressed out. Remove from

the stove, and stir into it two beaten eggs. Grease a mould, sprinkle it

with dried and sifted bread crumbs, turn the pudding into this, set the

mould in a pan of hot water, put in the oven, cover it to prevent

browning and bake nearly three-quarters of an hour. Turn out on a

platter, have ready a cream sauce to pour around the pudding, garnish

with hard-boiled eggs, cut in quarters lengthwise, and parsley. If any

is left over, cut in slices, and warm over in a cream sauce and serve

for luncheon. It will keep for days.

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