Boiled Salad, Lesson 3
This is the throughly modern version
Spinach
Butter, Vinegar
Cinnamon, ginger, sugar, currents
Eggs
Bread for sippets
Hard boil eggs. When cool peel from shells and cut in fourths.
To make sippets: Use a bread that is sturdy enough to not sog up completely when the spinach is put on it. French bread (baguette) sliced thin and toasted is nice. Think great big crouton! Toast bread.
Pick through and wash spinach. Pull off large stems and chop leaves.
With the water from the last rinse clinging, put into a heavy bottomed pot and add butter and vinegar. Cook on medium heat until wilted.
Add spice and currents. Warm through and keep on low with the lid off if it’s too watery.
Put sippets on a serving dish. Top with spinach. Top spinach with quartered hard boiled eggs.
And, as they say, serve it forth.
KMWall
Colonial Foodways Culinarian
Tags: Foodways, gardens, Pilgrim food, recipe, Thanksgiving
