Spinach With Peas And Tomatoes Recipe

2 pounds spinach.

1/2 pound shelled green peas.

1 onion.

1/2 pint tomato juice.

A little pepper.

3 teaspoons salt.

1 ounce butter.

1/2 ounce flour.

A little water.



Place the peas, the onion sliced, one teaspoonful of salt, and half a

pint of water in a stewpan, and boil with the lid off until the peas are

tender. Have ready the tomato juice thickened with half ounce each of

flour and butter, add to the peas and stir well. In the meantime, cook

the spinach (which must have been well washed and picked) in a little

water and the remainder of the salt. When tender, strain through a

colander, well press out the water, turn the spinach on to a

chopping-board, chop very fine, then place it into a stewpan containing

half an ounce of butter and stir over a brisk fire for a few minutes,

adding pepper to taste. Turn the spinach on to a hot dish, pour over the

peas, and serve with sippets of toast.

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