124 
The Art of Cookery , 
Butteredfijrimps . 
STEW two quarts of ftirimps in a pint of white wine, with 
nutmeg, beat up eight eggs, with a little white wine and half a 
pound of butter, fliaking the faucepan one way all the time over 
the fire till they are thick enough, lay toafted fippets round a 
difh, and pour them over it, fo ferve them up. 
To drefs fpinacb . 
PICK and wafh your fpinach well, put it into a faucepan, 
with a little fait. Cover it clofe, and let itftew till it is juft ten¬ 
der ; then throw it into a fieve, drain all the liquor out, and 
chop it fmall, as much as the quantity of a French roll, add 
half a pint of cream to it, feafon with fait, pepper, and grated 
nutmeg, put in a quarter of a pound of butter, and fet it a-ftew- 
ing over the fire a quarter of an hour, ftirring it often. Cut a 
French roll into long pieces, about as thick as your finger, fry 
them, poach fix eggs, lay them round on the fpinach, flick the 
pieces of roll in and about the eggs. Serve it up either for a 
fupper, or a fide-dilh at a fecond courfe. 
Stewed fpinach and eggs . 
PICK and wafh your fpinach very clean, put it into a fauce¬ 
pan, with a little fait; cover it clofe, fhake the pan often, when 
it is juft tender, and whilft it is green, throw it into a fieve to 
drain, lay it into yourdiih. In the mean time have a flew-pan 
of water boiling, break as many eggs into cups as you would 
poach. When the water boils put in the eggs, have an egg- 
{lice ready to take them out with, lay them on the fpinach, and 
garnifti the difh with orange cut into quarters, with melted but¬ 
ter in a cup. 
To loti fpinach , when yen have rot room on the fire t& 
do it by itfelf. 
HAVE a tin-box, or any other thing that fhuts very clofe, 
put in your fpinach, cover it fo clofe as no water can get in, and 
put it into water, or a pot of liquor, or any flung you are boiling. 
It will take about an hour, if the pot or copper boils. In the 
fame manner you may boil peas without water* 
Jffaragus 
